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Smoked Spicy Garlic Cheese Grits

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Smoked Spicy Garlic Cheese Grits

& nbsp;

5 cups water

1 cup grits (not instant)

1

teaspoon salt

2 tablespoons butter

1/2 medium onion, minced

4 garlic

cloves, minced

2 cups grated sharp cheddar cheese

2 eggs, lightly beaten

 

1 teaspoon paprika

1/4 teaspoon hot pepper sauce

& nbsp;

Prepare the smoker for barbecuing, bringing the

temperature to 200 degrees to 220 degrees. Grease a 9-by-11-inch smokeproof

pan.

In a large saucepan (grits will expand in volume during the cooking),

bring the water to a boil. Sprinkle in the salt, then the grits, a handful at a

time, stirring constantly. Reduce heat to a simmer and cook for about 20

minutes, until thickened and soft in texture. Stir the grits occasionally as

they cook.

In a small skillet, warm the butter over medium heat. When melted,

add the onion and garlic and cook until they are well softened. Remove from the

heat and reserve.

Place the grits in the smoker and cook for 1 1/2 to 1 3/4

hours, until the mixture is lightly firm and somewhat browned. Remove the grits

from the smoker and let sit at room temperature at least 5 to 10 minutes. Cut

into squares or wedges and serve warm or at room

temperature.

 

 

 

 

 

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