Ingredients
2
cups half-and-half
1
teaspoon coarse kosher salt, plus more to taste
½
teaspoon freshly cracked black pepper, plus more to taste
½
teaspoon garlic powder
1
cup stone-ground yellow grits
1
cup shredded sharp Cheddar
4
tablespoons unsalted butter
Preparation
- In a medium saucepan, bring 2 cups water, half-and-half, pepper, garlic powder and salt to a simmer over medium.
- Slowly add grits while whisking vigorously to avoid lumps.
- Cook grits over medium-low, checking every 3 or 4 minutes and giving the grits a stir, until they’re smooth, creamy and have little to no bite, about 15 minutes.
- Remove from heat, and stir in butter and cheese. Taste and adjust for seasoning. Serve hot with scrambled eggs, bacon or on its own.