Okay, so in my last post I showed you how easy it is to roast garlic. In this recipe, I use a whole dang head of roasted garlic. These cheesy grits aren’t messin’ around! You see, Hunter Hann just got a Traeger smoker and the first time he fired it up he decided to make this amazing pork butt and rack of ribs.
Oh great. How was I supposed to compete with THAT? Oh, here’s how. Ba-BAM!
3 C low sodium chicken stock
1 C fat free half-and-half, or milk
1/4 tsp salt, optional
1 C quick cooking grits
4 oz sharp cheddar, grated
Bring chicken stock and half-and-half to a boil. Mean while, puree the roasted garlic cloves until creamy. Use a tablespoon or so of the liquid if necessary.