Garlic Cheese Grits with Ham
submitted by Tootie Calmes (Louisiana)
1 canned ham cubed
2 cups grits
8 cups water
2 cloves garlic or garlic powder to taste
1 or 2 pounds Velveeta, depending on taste
Put water in a big pot, don't salt water. Add ham and garlic. Bring to a boil. Add grits and keep stirring until done. Add Velveeta and let melt.
This should keep without refrigeration for 24 hours for leftovers.
Sally's comments: I could actually learn to like grits with this one! It's really rich. I think you could use any of the jarred cheeses to replace the Velveeta.
Copyright © Sally Strackbein