If you have ever accompanied me to NOLA, you were probably disturbed by the amount of grits I consumed. I order them with every meal and I love them. This is all very odd considering I am not a breakfast grit fan, or to a large extent, a sweet grit fan. I prefer my grits savory and succulent. Even though grits are arguably one of the simplest dishes to make (especially on a cold night when you are coming down with something), this was my first grit-making experience. It certainly will not be the last. I buy grits in bulk at either Whole Foods or Central market which did not indicate if they were instant or slow cooking. I eventually (and quickly) found that they were instant grits, so ending up adding much more milk than I was planning. Just FYI.

Creamy Cheddar Grits

One and one-half cups Grits
Five to Six cups Two percent Milk (use more or less depending on consistency desires, also I used two cups of skim milk and the rest reduced fat)
A couple good pinches of Salt
Two tablespoons pepper (adjust to preference)
Two tablespoons butter
Good Pinch each, Cayenne, Garlic, and Onion powder), adjust to taste
One and one-half to two cups of good-quality cheddar cheese

Boil three cups of milk, with butter in a large pot. Stir in grits and reduce heat to a simmer. Add seasoning (salt, pepper, cayenne, garlic, onion) and stir well. Continue adding milk to obtain desired texture and adjust seasoning according to preference. Stir in handfuls of cheese, allowing it to melt slowly, then repeat until gone. Serve hot.