Courtesy of Anson Mills

2 ½ cups Chicken Stock

1 cup (6 ounces) Anson Mills Antebellum Coarse White or Yellow Grits
1 to 2 Tablespoons unsalted butter

1 each Yellow Onion, minced

1 clove Garlic, minced

1 Tablespoon Fresh Thyme, chopped

1 Cup Jalapeno Jack Cheese, grated

½ Teaspoon Paprika

½ Teaspoon Tabasco Sauce

Salt and Pepper

In a medium size, heavy bottom sauce pot, bring the chicken stock to a boil.  Sprinkle, or rain in, the grits to the boiling chicken stock a handful at a time.   Stir the grits occasionally as they cook.  Reduce the heat to a simmer, and cook the grits about 30 minutes, until they are thickened and soft in texture.

Separately, melt the butter over medium heat in a small sauté pan. Add the onion and the garlic and cook them until they are well softened.  Remove the pan from the heat, and set it aside.

Take the grits off the heat.  Stir in the onion-garlic mixture, the cheese, paprika, and Tabasco.  Adjust seasoning with salt and pepper as desired.