Anson Mills Garlic Cheese Grits


2 cups whipping cream 5 ½ cups water 3 cups Anson Mills Grits ½ stick unsalted butter 1 pound cheddar cheese, cut in pieces 2 teaspoons kosher salt 1 teaspoon granulated garlic powder ½ teaspoon freshly ground pepper


Boil water and cream to a soft boil. Add grits, stirring occasionally. Simmer with the lid on and off for 1 hour or until soft but still al dente. If the grits get too stiff, add milk or water.

Stir in butter, cheese, salt, garlic powder and pepper. Adjust seasonings. Serve piping hot.