In a 1 1 /2-quart sauce pot, melt butter over low heat, and cook the garlic with Creole seasoning, salt and pepper for five minutes. Do not brown the garlic.
Add milk and bring to a slow simmer. Add grits, stirring constantly. Cook for 15 minutes, stirring often to prevent grits from forming lumps, or sticking.
Remove grits from heat and blend in the goat cheese and hot sauce. Immediately pour the grits into an 8 x 8-inch baking dish. Refrigerate overnight.
Heat oil to 325 degrees.
To make the grit cakes for frying, cut the chilled grits into 8 squares. Then cut the squares in half diagonally forming a triangle.
Three-bowl breading procedure: Place seasoned flour in the first bowl, egg wash in the second, and breadcrumbs in the third.
Dredge grit cakes in the flour, shaking off excess. Dip into egg wash, then into breadcrumb mixture. Coat grits thoroughly.
Fry in small batches until golden and drain onto paper towels.
Top with Blackberry-Tasso Chutney and serve hot.