Savory Grits

3 cups water
1/2 cup milk
1 cup grits
1 tablespoon adobo
1 tablespoon garlic powder
1 cup shredded cheddar cheese

Put everything except cheese in heavy bottom pan and bring to boil. Immediately reduce to simmer and stir and let simmer for 20 minutes or until done. Add cheese and serve. Yummy!


Creamy Grits with Corn, Goat Cheese, & Roasted Tomatoes

1 pint cherry tomatoes, sliced in half
1 cup stone-ground grits, rinsed
1 1/2 cups milk
1 1/2 cups water
1 cup corn kernels
1/4 cup goat cheese, plus more for garnish
Kosher salt
Butter (optional)
Good-quality olive oil, for garnish


Bring milk and water to a gentle boil in a heavy sauce pan. Add grits and reduce heat to medium low. Whisk occasionally at first, then whisk more frequently as the grits begin to thicken, watching carefully to make sure the bottom of the pot does not scald. Cook until the grits are thick and creamy, about 45 minutes to an hour. Add more liquid if you feel they are too thick, and continue cooking until desired consistency is reached. Season generously with salt and a dallop of butter, adjusting to personal taste. (Grits can usually handle way more salt than you might think they can.)

Stir the corn and goat cheese into the grits. Adjust seasoning, to taste. Top the grits with roasted tomatoes. Drizzle with olive oil and garnish with additional goat cheese crumbles.