Cheesy Grits with Garlic

Course: Mornings

Cuisine: North American

Keyword: cheddar cheese, garlic, grits

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 661kcal

An easy to make, savory version of the popular breakfast grain.

3 tablespoons unsalted butter
3 cloves garlic, crushed
1 1/2 cups white corn grits
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 cups chicken stock
2 1/2 cups half and half, separated
4 ounces (about 1 cup) finely grated extra sharp cheddar cheese, plus more for topping

In a 3 quart pot with sloped sides, melt the butter over medium heat. Add the crushed garlic and sauté until golden brown- about 2 minutes.
Whisk the grits into the butter and garlic- allowing them to toast until they are glossy or 1-2 minutes. Season with the salt and pepper.
Add the chicken stock to the grits slowly, whisking constantly to avoid clumps. Cook the grits for 5 minutes, or until they thicken slightly.
Whisk in 2 cups of the half and half and reduce the heat to low. Cook until the grits are the consistency of a loose pudding.
Mix the grated cheddar into the grits, stirring until the cheese has completely melted. Remove the grits from the stove and allow them to cool for 1 minute.
Stir in the remaining half-and-half just before serving for creamier grits.
Serve while hot.