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La Belle Cuisine
Mary Margaret’s Decadently Creamy
Cheese Grits
Very seldom do we get a good excuse to be this indulgent!
Christmas, New Year's, or Mardi Gras would be perfect.
As for me, any
Sunday morning will do quite nicely,
thank you...
8 cups half-and-half
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 cups quick (not instant) grits
8 ounces cream cheese, cubed
12 ounces shredded sharp
Cheddar cheese
1 teaspoon Tabasco (or to taste)
In a Dutch oven place the half-and-half, salt, garlic powder and
pepper.
Bring to a boil and gradually stir in the grits. Return to
a boil; cover, reduce
heat and simmer, stirring occasionally, 5
minutes and until thickened. Add cream cheese,
Cheddar and
Tabasco and continue to cook just until the cheese melts. This
makes a heap of
grits, but recipe can easily be halved.
[Don’t forget to call 911!]
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