Today I went to a brunch hosted by my new friends Grechen and Cassiday where I met lots of wonderful Austin bloggers! Although it was only the second time I’d been to an event, this group meets about once a week to chat, network, and eat good food.  Most of the ladies who lunch/brunch are fashion bloggers so when I see them I have to restrain myself from asking them annoying questions about accessories.  (Can I wear leggings with flats? In September in Austin??)

Anyways, at this brunch I ate some terrible cheese grits.  Everyone knows that cheese grits should be tender and creamy, but these were flaky and dry. Lame! I have been so irritated all afternoon about these grits that I decided to make them for dinner tonight.  Here’s to you, ladies!

Cheese Grits (serves 2)
1 and 1/2 cups water
1/2 cup chicken broth (vegetarians, sub water or milk)
1/2 cup grits or cream of buckwheat
1/2 clove garlic, minced
2 centimeters jalapeno, minced (I left the seeds in)
1/2 cup shredded cheddar cheese
salt and pepper to taste

I have a little corn allergy, so I like to use cream of buckwheat instead of hominy grits for this recipe.

1. Bring the liquid to a rolling boil in a saucepan.  Meanwhile, mince the garlic and jalapeno. Add to saucepan.

2. Once liquid is boiling add the grits and lower the heat to medium low. Whisk constantly until the grits are creamy and thick, about 10 minutes. This one boils over easily and it will scorch if you use milk, so pay attention and stir away!

3. Remove from heat and stir in cheese, whisking until completely melted. Season and serve immediately.