For a Crowd: Parmesan Garlic Grits

Friday was my turn to bring in breakfast to work. I sort of made MY FAVORITE BREAKFAST, but I left off the sage butter so the bread wouldn’t get soggy and I used shredded mozzarella instead of fresh to keep the cost down. I lightly fried the eggs the night before, assembled everything and then the next morning I put it in a 250 degree oven for like 20 minutes to let the egg finish cooking and warm everything up. To go along with the sandwiches I made parmesan garlic grits. Sounds really fancy, but oh so easy! This recipe is easily customizable for the number you want to serve, just follow the directions on the box, but use half water and half, half and half and then add as much garlic as you want and half as much cheese as grits.

Sincerely Loving Food,
Lainey
Parmesan Garlic Grits

2 C Instant Grits
6 C Water
2 C Half and Half
4 Garlic Cloves, finely minced
1 C Grated Parmesan cheese

In a large pot combine the water, half and half and garlic, and simmer over medium heat for about 10 minutes. This allows the garlic flavor to infuse in the liquid. Turn up the heat to medium-high and bring the mixture to a boil; while whisking add the grits and reduce the heat back down to medium. Simmer the mixture for 5-10 minutes until desired consistency is reached. Immediately before serving stir in the parmesan cheese. Enjoy!