These buttery grits made with sharp Cheddar and light cream are the perfect side for grilled pork or sausage. You can also ladle beef stew or chili over them for a hearty dinner.
Melt the butter in a large saucepan over medium heat. Add the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic and cook another minute.
Stir in the diluted Fond de Poulet Gold® and the half-and-half and bring the mixture to a simmer. Gradually pour in the grits, whisking constantly. Reduce the heat to low and simmer the grits until they're tender, 7-8 minutes.
Remove the grits from the heat and add the cheese, stirring until it is melted and blended into the grits. Season to taste with salt and pepper.
