Recipe from Taste of the South
2 hrs 31 mins
6 cups water
2 1/2 teaspoons salt, divided
1 1/2 cups stone-ground grits
6 tablespoons unsalted butter
3 cups shredded sharp Cheddar cheese
1/2 teaspoon garlic powder
2 cups all-purpose flour
1/2 teaspoon ground black pepper
4 - 6 tablespoons canola oil
Grease an 8-1/2 x 4-1/2-inch loaf pan; set aside.
In a large saucepan, combine water and 1-1/2 teaspoons salt. Bring to a boil over medium-high heat. Gradually add grits, stirring to combine. Reduce heat to low. Cook, stirring frequently, for 20 to 30 minutes, or until grits are thick and creamy. Remove grits from heat and let cool slightly.
Add butter, cheese, and garlic powder, stirring to combine. Pour cooked grits into greased pan.
Refrigerate for 2 hours, or until firm.
Invert grits onto a cutting board. Cut into 1/2-inch slices.
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