BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
My mother, Betty, wasn’t the world’s greatest cook but she did a few things very well. One was garlic-cheese grits, which is a great side substitute for potatoes or rice or all by itself.
My daughter, Margaret, once had the flu more than 10 hours away from home and only had the strength to make one thing to sustain her. You got it – these garlic-cheese grits. She forever sings their praises and asked me to make them for this blog.
Garlic-cheese grits is perfect for a couple of folks or for a buffet brunch/dinner for company. You also can make the dish ahead of time, then pop it into the oven for baking later.