GARLIC AND PARMESAN CHEESE GRITS

SERVES 4

I must admit that I don't love grits, but this is so good I will make it often as a side dish. Actually, the first time I made it I had some plain grits leftover from breakfast and decided, since I didn't want to eat them that way any time soon, to add the garlic and Parmesan. It was so good, I soon made some from scratch and it was even better. So, if you are not a grits lover, try this and I think you, too, will be hooked.

INGREDIENTS

2 tablespoons plus 1 tablespoon butter, divided

1/2 cup finely chopped onion

2 large cloves garlic, minced

1 cup quick grits (not instant)

3 cups water, or according to grits package directions

Salt to taste

1/2 cup freshly grated Parmesan cheese

Pepper to taste

Heat a medium saucepan over medium-high heat. Add 2 tablespoons of butter and swirl to coat bottom of pan. Add the onions and sauté until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the water and bring to a brisk boil. Gradually whisk in the grits, breaking up any lumps that form. Reduce heat to medium-low, cover, and cook until grits are thickened, about 5 minutes. (You don't want this too thick, so add a little water if needed.) Remove from heat. Stir in the cheese, 1 tablespoon of butter, more salt and lots of freshly ground pepper. Serve immediately.

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