Foodie Fridays - Creamy Garlic Cheese Grits

This week’s recipe is super simple but I wanted to share it anyway as it’s a great staple for any recipe box.  One of the first things I learned to cook was grits.  My mom would buy those little packs of microwave grits and it was something quick and easy that I could fix in the morning before school.  As an adult I still like cheese grits but I’ve left those microwavable packages behind.  I do use quick cooking grits though and my favorite brand right now is Dixie Lily yellow corn grits.  They are even grown and packaged in the USA!  I make these creamy garlic and cheese grits often for breakfast and supper.  If you’ve never served grits for supper they make a great side dish for pot roast and of course as the perfect base for shrimp and grits.  One of the best things about this recipe are all the flavor combinations you can make by just changing out one or two ingredients.  I’m using shredded colby jack cheese but you could try sharp cheddar, Parmesan,or monterey jack.  I normally use 1% milk but it works with 2%, whole milk, and to really splurge add a dash of half and half.  It’s a simple recipe but you can customize it to fit your taste.  One quick tip I will give you I learned through hard won experience, use a larger pot than you think you need for this recipe.  The milk will make it boil over in a heartbeat and I don’t want you having to clean burnt milk off your stove-top like me.  I hope you’ll give it a try and I really hope you like it.      

Creamy Garlic and Cheese Grits

1 cup milk

1 ¼ cup water

1 tablespoon butter

½ teaspoon garlic powder

Salt and pepper to taste

½ cup grits

½ cup shredded colby jack cheese

In a medium saucepan combine the milk, water, butter, garlic powder, salt, and pepper.  Bring to a low boil and add grits.  Simmer on low heat whisking often to avoid lumps for 3 to 5 minutes.  Before serving whisk in ½ cup of cheese.  Makes 4 to 6 servings.