| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Water |
| 2 | c | Whole milk |
| 1/4 | c | Margarine |
| 1 | ts | Minced garlic |
| 1 | c | Quick cooking grits; uncooked |
| 1 | ts | Salt |
| 1 1/2 | c | (6 ounces) shredded sharp cheddar cheese |
| 1/2 | c | Whipping cream |
INSTRUCTIONS
We often eat grits for breakfast with our eggs, but this recipe is a good side dish. Combine water and milk in a medium saucepan; bring to a boil. Add margarine and garlic; stir until margarine melts. Stir in grits and salt; cover, reduce heat, and simmer 15 minutes until creamy, stirring occasionally. Stir in cheese and whipping cream. Cook, uncovered over medium heat, stirring frequently, 12 to 15 minutes or until grits are thickened. Yield: 10 (1/2 cup) servings. Posted to Bakery-Shoppe Digest V1 #439 by "Mike England" <englandm@kear.tds.net> on Dec 05, 97
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