Gluten Free Cheddar Grits
Cheddar Grits
2 T shallots, chopped
2 T garlic, minced
2 T butter
1 c milk
1 3/4 c water
1 t sea salt
1 c milk
1/2 c shredded cheddar cheese
bacon crumbles, cooked
In a skillet, melt butter and sauté shallots and garlic until translucent.
In saucepot, bring 1 c milk, water, and salt to boil. Add Edwards Mill grits. Bring back to boil, reduce heat. Cook covered, 15 minutes, stirring frequently.
Stir in an additional 1 c milk. Cook until almost all the moisture is gone. Stir in shredded cheddar cheese.
Serve immediately.
Garnish with cooked bacon crumbles.