DON’T GIMME NO RUNNY GRITS!
Do you like grits? My family likes grits. But, only if garlic and cheese are included.
Even better when they are quick and easy to make.
I realize it’s been a while since then, but in my Thanksgiving Dining on Tartan post, I mentioned our Saturday dinner the previous weekend. Just after New Year’s, I came across these recipe posts that I’d written at the time (and promptly forgot about!). I apologize for the delay, but with our cold weather of late, now it seems more fitting to talk about that hot, comfortable meal.
These grits were part of our meal that Saturday evening before Thanksgiving, along with Southwest Pork Roast with onions (recipe coming soon), steamed broccoli, Southern Field Peas, bacon green beans, and toasted French bread.
Our favorite meal for garlic cheddar grits is dinner.
Since this recipe makes a large quantity, we usually have leftovers to enjoy for breakfast a day or two later. To re-heat, add a little milk as you mash any lumps out over medium heat.
Breakfast fit for a King. (Or queen.) 🙂
- 2 Tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups milk
- 1 cup quick-cooking white grits
- 1 cup grated Cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Garnishes: Sliced green onion, Tabasco sauce
- Saute onion in butter until soft. Add garlic and cook for 2 minutes, stirring continuously.
- Add milk and bring to a boil. Whisk grits into milk mixture, reduce heat to simmer, and stir for 2 minutes. Remove from heat.
- Stir in cheeses, salt and pepper.
- Serve while hot with optional garnishes.
A quick-fix for bacon is to go to your freezer and pull out slices of Baked Bacon you’ve prepared ahead of time. Zap them in the microwave a few minutes (or heat in pan with eggs), and you’re all set.
Do you like grits? Which do you prefer, plain grits or with garlic and cheese?
Enjoy, y’all! 🙂
Sharing these grits at Metamorphosis Monday. 🙂