Here is my recipe for good garlic cheese grits that can be served as a side with breakfast, lunch or dinner.
I meant to post this last week (sorry Keith).
Since there are so many different varieties of grits out there I'll try to keep this a basic as possible.
The only rule of thumb for type of grits is ANYTHING BUT INSTANT.
If you use instant grits, the terrorists win. Quick grits are advised against also, but if that is all you have, then so be it -- just no instant grits.
Ingredients:
White, yellow or mixed grits - fresh, stone ground is preferable
Half and Half
Fresh shredded med to sharp cheddar cheese It is always preferable to use fresh shredded as bagged shredded cheese has corn starch which may impact your end result.
Garlic infused ghee (clarified butter)
Salted butter - NO MARGARINE! (Margarine is one molecule away from being plastic you know)
Salt
Fresh ground pepper
Here is info on how to make ghee:
I use the boiling method. If you don't want to make this much as this recipe calls for, just use 1 stick of butter + 1 teaspoon of minced garlic (appx 1 clove) as a rule of thumb. I usually make a 1/2 pound (2 sticks) at a time with 2 teaspoons of minced garlic and strain into a small Mason jar.
Steps:
Cook 8 servings of grits per the manufacturer's instructions EXCEPT substitute 1/4 of the water called for in the instructions with Half and Half. Ex. = if recipe calls for 4 cups of water, use 3 cups water and 1 cup Half and Half. Definitely add the recommended salt pre-boil - usually 1 to 1.5 teaspoons.
Remember to cut the heat when cooking, stir often and do not let burn - if they burn, throw them out and start over -- there is no fixing burnt grits. If grits are sticking to the bottom of the saucepan, you aren't stirring enough. Keep covered when not stirring and watch out for "bubble splash" when the mixture starts thickening - it can burn if not careful. Right before you remove from heat they will look like bubbling lava.
After grits have cooked thoroughly (usually 10 mins or so), remove from heat. You want the consistency to be about like medium pancake batter when you remove from heat. Is better to err on the thin side since you can always heat excess water out, but you don't want them completely runny. Add a little water if you need to.
While the grits are still very hot and just removed from heat, stir in 2 cups of cheese, 2 tablespoons salted butter, 1 tablespoon garlic ghee and 1 teaspoon of fresh black pepper into hot grits. Stir until completely blended. Taste and add more salt to taste, but be careful not to over-salt. Grits are like rice in that they definitely need a decent amount of salt, but too much and you may have to throw them out (been there, done that).
It really is that easy. Some recipes I have seen (usually from restaurants) cook their grits for an hour or more - this is overkill IMHO.
Here is the local brand of grits I prefer to use:

I normally go the mixed route.
The are available online at:
http://foodforthesouthernsoul.com/sh...-variety-pack/
For breakfast I usually grab an extra large pasta type bowl and place a piece of toast on the bottom, add 2-3 decent scoops of grits, plop 2 over easy eggs on top of the grits and then sprinkle with some more cheese on top and usually some type of breakfast meat on the side.
A great side for lunch or dinner - goes especially well with pork, chicken or shrimp. Beef - not so much.
Refrigerate leftovers and just re-heat with a couple of tablespoons of water to regain the proper consistency.
I plan on making these tomorrow morning as part of my Saturday morning ritual when I am off work, so I'll take some pics and post them then for added reference.
Apologies again Keith - work has been kicking my azz here lately.
I meant to post this last week (sorry Keith).
Since there are so many different varieties of grits out there I'll try to keep this a basic as possible.
The only rule of thumb for type of grits is ANYTHING BUT INSTANT.
If you use instant grits, the terrorists win. Quick grits are advised against also, but if that is all you have, then so be it -- just no instant grits.
Ingredients:
White, yellow or mixed grits - fresh, stone ground is preferable
Half and Half
Fresh shredded med to sharp cheddar cheese It is always preferable to use fresh shredded as bagged shredded cheese has corn starch which may impact your end result.
Garlic infused ghee (clarified butter)
Salted butter - NO MARGARINE! (Margarine is one molecule away from being plastic you know)

Salt
Fresh ground pepper
Here is info on how to make ghee:
I use the boiling method. If you don't want to make this much as this recipe calls for, just use 1 stick of butter + 1 teaspoon of minced garlic (appx 1 clove) as a rule of thumb. I usually make a 1/2 pound (2 sticks) at a time with 2 teaspoons of minced garlic and strain into a small Mason jar.
Steps:
Cook 8 servings of grits per the manufacturer's instructions EXCEPT substitute 1/4 of the water called for in the instructions with Half and Half. Ex. = if recipe calls for 4 cups of water, use 3 cups water and 1 cup Half and Half. Definitely add the recommended salt pre-boil - usually 1 to 1.5 teaspoons.
Remember to cut the heat when cooking, stir often and do not let burn - if they burn, throw them out and start over -- there is no fixing burnt grits. If grits are sticking to the bottom of the saucepan, you aren't stirring enough. Keep covered when not stirring and watch out for "bubble splash" when the mixture starts thickening - it can burn if not careful. Right before you remove from heat they will look like bubbling lava.
After grits have cooked thoroughly (usually 10 mins or so), remove from heat. You want the consistency to be about like medium pancake batter when you remove from heat. Is better to err on the thin side since you can always heat excess water out, but you don't want them completely runny. Add a little water if you need to.
While the grits are still very hot and just removed from heat, stir in 2 cups of cheese, 2 tablespoons salted butter, 1 tablespoon garlic ghee and 1 teaspoon of fresh black pepper into hot grits. Stir until completely blended. Taste and add more salt to taste, but be careful not to over-salt. Grits are like rice in that they definitely need a decent amount of salt, but too much and you may have to throw them out (been there, done that).
It really is that easy. Some recipes I have seen (usually from restaurants) cook their grits for an hour or more - this is overkill IMHO.
Here is the local brand of grits I prefer to use:
I normally go the mixed route.
The are available online at:
http://foodforthesouthernsoul.com/sh...-variety-pack/
For breakfast I usually grab an extra large pasta type bowl and place a piece of toast on the bottom, add 2-3 decent scoops of grits, plop 2 over easy eggs on top of the grits and then sprinkle with some more cheese on top and usually some type of breakfast meat on the side.
A great side for lunch or dinner - goes especially well with pork, chicken or shrimp. Beef - not so much.
Refrigerate leftovers and just re-heat with a couple of tablespoons of water to regain the proper consistency.
I plan on making these tomorrow morning as part of my Saturday morning ritual when I am off work, so I'll take some pics and post them then for added reference.
Apologies again Keith - work has been kicking my azz here lately.

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