Creamy cheddar cheese grits

• 4 tablespoons butter
• 3 1/4 cups Water
• 1 3/4 cups Heavy cream
• 2 teaspoons salt
• ½ teaspoon hot sauce
• 1 garlic clove, pressed
• 1 ½ cups uncooked stone-ground white grits
• 1 (10-oz.) block sharp white Cheddar cheese, grated

Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water and heavy cream to a boil in a medium-size Dutch oven over medium-high heat.

Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened.

Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quick-cooking grits for stone-ground grits. Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.

Serve w river road bbq shrimp