3/4 stick real butter
1 cup finely chopped onions
1/2 cup finely chopped bell pepper
1 cup Quaker Quick Grits
1/2 teaspoon Kosher or sea salt
4 cups rapidly boiling water
1 whole head oven roasted garlic
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
First, in a heavy saucepan melt a half stick of butter over medium heat, toss in the onions and the bell pepper, and sauté the mixture until the vegetables soften and just start to brown.
Then, while the seasoning vegetables are cooking, take a 4-quart Dutch oven and slowly stir the grits—along with the salt—into 4 cups of rapidly boiling water.
When the water comes back to a boil, reduce the heat to simmer, cover the pot, and cook for about 4 minutes or until the grits reach the consistency you desire (thicker is best for this recipe).
At this point, remove the pot from the heat and stir in the sautéed vegetables and the leftover quarter-stick of butter, along with the roasted garlic all of the remaining ingredients, making sure that they are thoroughly blended and completely combined into the grits.
Finally, all that’s left to do is season ‘em up with salt and black pepper to taste (or a dash or two of Frank Davis Sprinkling Spice if you got some), tightly cover the Dutch oven, and let the mixture “set up” for about 5 minutes before you serve it.
The texture will be creamy and the flavor will be richer than any grits you ever ate!
CHEF’S HINT: Now if you have grits left over, don’t throw them away.
Put them into the refrigerator and let them get cold.
Then cut them into ¾-inch slices, separate them with sheets of waxed paper, and freeze them.
That way, the next time you prepare breakfast, you just drop the slices into hot butter and pan-fry them to a golden brown along with your eggs, bacon, or sausage.
It’s a whole different treat! BTW, if you’d rather substitute my Sprinkling Spice for the final salt and pepper seasoning, that’s fine.