This stove-top recipe makes a hearty side dish for a vegetarian meal. For a high protein breakfast, this dish may be served with an egg on top. Be sure to use regular grits (also called “Old Fashioned” grits) and not the instant or quick kind for best results. 
Serves 4.
Ingredients:
- 2 1/4 c water
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 c regular grits
- 1/2 c cheddar cheese, shredded
- 1 Tbsp butter
- 1/2 c onions, chopped
- 1 clove garlic, minced
- 1 tsp dried rosemary
- 1 c milk
- 1 c butter beans, cooked or canned (rinsed and drained)
- 1/2 c green onions, thinly sliced
- 2 Tbsp parsley, minced
Directions:
- In a quart saucepan over medium heat, add the water, salt, and pepper; bring to a boil. Whisk in the grits, and bring back to simmering, whisking often. Reduce the heat and simmer 15 minutes, stirring frequently. Add the cheddar cheese and blend well. Remove from heat, cover, and set aside.
- In a large skillet over medium low, melt the butter and add the onion. Saute 2 minutes. Add the garlic and rosemary and saute another 30 seconds.
- Stir in the milk, butter beans, green onions, and parsley and bring to a simmer. Simmer 3-4 minutes. Add the grits and blend well. Serve immediately with an extra sprinkle of green onions and parsley.