- 50 oz heavy whipping cream
- 1 1/4 to 1 1/3 cups 5-minute grits
- 16 oz freshly grated Cracker Barrel cheese
- Six 4 oz cans mild Hatch chiles
- 1 capful Heath Riles Cajun Creole Garlic Butter Seasoning
- 2 tablespoons salt
- 1/2 stick salted butter
Warm the heavy cream until it just begins to boil. Add the grits and whisk until they
reach the desired consistency. Stir in the Hatch chiles, butter, seasoning, and salt until
well combined. Reduce the heat to a simmer, then add the grated cheese. Once the
cheese has melted, remove the grits from the heat. If they are too thick, add a little milk
or heavy whipping cream until they reach your preferred consistency.
