Brenda Gantt’s Creamy Cheese Grits
 
Reprinted from It’s Gonna Be Good Y’all by Brenda Gantt
Ingredients
  • 2½ cups water (plus more as needed, up to 6 cups)
  • 1½ cups grits
  • ½ stick salted butter
  • ½ teaspoon salt
  • 1 cup whole milk or half-and-half
  • 1 (8-ounce) package cream cheese
  • Grated Cheddar cheese
  • Crumbled cooked bacon
Instructions
  1. Bring 2½ cups water to a boil. Add grits, constantly stirring with a whisk. Add butter and salt. Cook on mediumlow heat. Now, stir with a metal spatula so no sticking will happen on the bottom of the pan. You will need to continually add water, a little at a time, as the grits absorb it. Cook for at least 30 minutes or until very tender and water is almost gone.
  2. At this time, add milk, a little at a time, until the consistency is creamy (you may need more or less milk). Add cream cheese, pinching off small amounts at a time, and stir until cream cheese is melted. Top with Cheddar and bacon.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantts-stump-jumpin-sausage/