Garlic cheese grits
2 cups low sodium chick stock
2 cups water
1 cup grits
2 gloves of garlic smashed(more is better)
Chiloflake, salt, pepper to taste
1/4 cup parm( not that stuff from the can)
1/4 cup cheeder/ jack/ good melting cheese.
2 table sppons butter
Bring the liquids too a boil, slowly whisk in grits, add the garlic, reduce heat to med low and cover. Stir every 5 mins, for 30 mins. Remove from heat, stir in butter and cheese. Cover let sit 5 mins. Taste and adjust seasoning. Eat it as is or server with a meaty gravey.(pretty much anything from brown to a pasta suace, chili on top is also awesome)
It works for any meal of the day. If you have left overs you can refirgerate over night, slice and pan fry for breakfast