Margaret’s Creamy Grits

In a Dutch oven, combine the half-and-half (or whipping cream), salt, granulated garlic, and pepper.

Bring these ingredients to a boil.

Gradually stir in the quick-cooking grits once the mixture is boiling.

Return to a boil, then cover the Dutch oven, reduce the heat to low, and let it simmer.

Stir occasionally and cook for 5 to 7 minutes, or until the grits have thickened to your desired consistency.

Add the cubed cream cheese, shredded sharp Cheddar cheese, and hot sauce to the thickened grits.

Stir continuously until the cheeses have fully melted and the grits become creamy and smooth.

Serve the creamy grits immediately while they are hot and delightful.

Enjoy Margaret’s Creamy Grits as a comforting side dish