- 2 cups milk
- 2 tablespoons butter
- 1 teaspoon minced garlic
- Salt and pepper
- 1/2 cup quick grits
- 3 ounces grated white cheddar cheese
In a saucepan, combine the milk, butter, and garlic together. Season the liquid with salt and cayenne pepper. Bring the liquid up to a boil. Whisk in the grits and cook for about 8 minutes, or until the grits are tender. Stir in the cheese. Mound the grits in the center of the plate. Lay the chop against the grits. Spoon the sauce over the chop and garnish with a pile of parsnips, green onions and peppers.
Recipe courtesy of Emeril Lagasse