Garlic and Cheese Grits

The Savannah Cookbook, p. 92

3 cups whole milk

1 cup water

1 cup quick-cooking grits

Salt

2 ounces (4 tablespoons) unsalted butter

3 large or 5 small cloves garlic, lightly crushed, peeled, and finely minced

8 ounces very sharp cheddar, grated, divided

1 tablespoon Worcestershire sauce

Ground cayenne pepper

Sweet paprika

Position a rack in the center of the oven and preheat it to 375 degrees F. Bring the milk and water to a simmer over medium heat. Slowly stir in the grits, adding them in a thin, steady stream. Let it come back to a simmer, stirring constantly, and reduce the heat to medium low. Loosely cover and simmer until the grits are very thick and each grain is tender, about 30 minutes. Season well with salt and let simmer 1 to 2 minutes longer.

Melt the butter in a small skillet over medium heat. Add the garlic and saute, tossing often, until it is fragrant and just beginning to color. Pour the butter and garlic into the grits and mix well. Add all but 1 cup of the cheese, Worcestershire, and a pinch or so of cayenne, to taste. Stir well. Lightly butter a 2-quart casserole or souffle dish and pour in the grits. Smooth the top and sprinkle with the remaining cheese and dust lightly with paprika. 

You really do want a nice sharp cheddar for this.

Bake in the center of the oven until lightly browned and bubbly, about 30 minutes.

Ok well YOU try taking a pretty picture of a pan of grits.

Served with broccoli salad from Kessler's, summer squash from our friend Audrey, and corn from a nearby Hutterite farm. I love it when I know my food is made from the energy of people I know.

My Rating: 4/5 "It's a recipe that actually calls for enough garlic! A miracle! And the cheese is nice as well and adds to the comforting, filling vibe of the dish. My only complaint is that the leftovers didn't keep well, so I guess when you make this you'll just have to gobble it all up immediately!"