Cheese Grits

I’ve always said that the best way to convert non-Southerners to our sacred grits tradition is to serve them a casserole of cheese grits. And, to be honest, since grits by themselves can be pretty bland unless you’re using the stone-ground variety, a little cheese does wonders to perk them up. To give the dish even more character, you can also add a clove of minced garlic to the mixture before baking, and I know at least one fellow Rebel who thinks nothing of stirring a few chopped herbs in