Holly Hill Inn Extra-Creamy Cheese Grits

As if good ol’ Kentucky-made, stone-ground white grits aren’t good enough on their own, Chef Ouita Michel (Holly Hill Inn) serves this extra-creamy and cheesy version featuring plenty of milk and white cheddar – and just a whisper of cayenne pepper. (And if you really want to take them over the top, just substitute the milk for heavy cream.)

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