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After moving to the south we discovered what a wonderful thing cheese grits can be. Here we can get locally produced and ground grits. If that is not available the quick variety from the chain grocery stores will work.
Combine the water, butter, garlic, salt and chipotle pepper in a pot and bring to a boil. Add the grits and lower the heat. When the mixture thickens add the sour cream and cheese. Slowly let the cheeses melt into the grits. Adjust seasoning and serve warm.
This recipe was provided by Jeanne Lippincott from Oxford.