Categories: Sides

Ingredients

• 2 Tbsp. butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped scallions
• 2 garlic cloves, minced
• 1 & 1/2 cups chicken broth
• 1 & 1/2 cups water
• 3/4 cup quick-cooking grits (If you're looking for gluten free grits try these corn grits)
• 1/4 cup heavy cream
• salt & freshly ground black pepper
• 1/2 cup grated Monterey Jack cheese

Directions

1. In a 3 quart heavy saucepan, melt 1 tablespoon of the butter over medium heat.
2. Add onions & scallions and cook 5 minutes.
3. Add garlic and cook 1 minute longer.
4. Add the broth & water and bring to a boil over high heat.
5. Add grits in a slow, steady stream, whisking constantly.
6. Reduce heat to low and simmer, stirring occasionally, for about 10 minutes or until all liquid is absorbed.
7. Stir in cream and season with salt & pepper.
8. Remove from heat and whisk in cheese and remaining butter.

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