Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Garlic Cheese Grits

Ingredients

1 Tbsp Bacon grease or canola oil

1 Tbsp Garlic, minced

1 tsp Salt

2 cups Milk

2 cups Chicken broth

1 ¼ cup Grits

1 tsp Creole Seasoning

1 tsp Hot Sauce

8 ounces Sharp cheddar cheese, shredded

Instructions

Melt bacon grease over low heat in a 2-quart sauce pot. Add garlic and salt and cook for one to two minutes being careful not to brown the garlic. Add milk and broth and increase heat. Bring to a simmer and slowly pour in the grits. Lower heat and cook grits for 15 minutes, stirring often.

Add remaining ingredients and stir until cheeses are melted. Serve immediately.

Yield: eight servings

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more