So I ate dinner a couple months ago at Community, a local restaurant. I vacillated on the menu but ended up ordering a nice scotch on the rocks and a plate of grits with shrimp. The grits they served in the school cafeteria in North Carolina when i was in fifth grade are not at all the same food as these grits. I was inspired to find a recipe of my own. So I started searching. This recipe credited several marriage proposals to these grits, so I figured it was a good start. Oy vey! If I can mix my cultural phrases. Lordy, lordy. These are some grits!  Creamy, cheesy, rich, chewy, in a word, pan-licking yummy. Here is the link to the original recipe: http://www.foodandwine.com/recipes/cheese-grits

1. 4 cups low-sodium chicken broth (I used vegetable broth)
2. 1 garlic clove, minced
3. 1 cup old-fashioned grits
4. 4 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)
5. 4 tablespoons unsalted butter
6. 2 tablespoons heavy cream
7. Kosher salt and freshly ground pepper

1. In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.

I ate these once with barbecued chicken thighs and once with roasted shrimp and broccoli raab.