Add butter, remaining 11/2 teaspoons salt, pepper, garlic and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.

3. Stir in grits, reduce heat to simmer, cover pan and cook 15 minutes, or until broth is absorbed, whisking occasionally. Remove from heat. Add cheddar, Velveeta, butter and garlic powder ...

Local restaurants and celebrities contributed their favorite recipes for the cookbook ... Add salt and garlic powder. Add grits and reduce heat to simmer. Cook for 10 minutes, stirring often ...

The combination of tangy sharp cheddar cheese and mild Monterey ... The addition of the garlic and the cayenne pepper adds a nice little kick. Baked grits are highly adaptable and make a tasty ...

"I decided to citify low-country cuisine by adding lots of chopped garlic and fresh goat cheese ... elegant grits. The end result is a tangy, creamy, corn-flecked side dish. More Recipes ...

You can find all three recipes below. Note: Adapted from Bar / Kitchen in Los Angeles. While this recipe calls for stone-ground grits ... cheese until melted and combined. Stir in the garlic ...

This popular recipe for cheese grits mixes extra-sharp cheddar into a rich combination of chicken broth, garlic, butter, and cream. A dish that both nourishes and comforts, it’s not for the ...

1/2 pound grated sharp Cheddar cheese or Swiss cheese ... Add cheeses, butter pieces, garlic, pepper and chives. Set aside. Bring water and salt to a boil. Add grits, stir and return to a boil.

Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.