Cheese Grits

These grits were great! I cut the butter down by 1/2 cup and you couldn't tell. I totally forgot the fresh garlic, so at the last minute I stirred in some garlic powder and a little seasoning salt.
Adam's grandmother makes her famous cheese grits all the time, but they are so cheesey from a pound of Velveeta, that you feel too guilty going for seconds. I liked Ree's version better...shhh, don't tell Granny!
My family really did like this...it was nice to have something that they all gobbled up and asked for 2nds and 3rds. I served this with a big pot of Great Northern Beans and sausage...sounds like an odd combo, but it worked.

I will definitely be making again.

--Carissa