Stone-Ground Grits With Ancho Chile and Cheddar

• 6 tablespoons butter
• 1 small yellow onion, minced (about 1/2 C)
• 4 garlic cloves, minced
• 1 tablespoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder)
• 1 teaspoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder)
• 2 cups half-and-half
• 1 cup chicken stock
• 1 cup water
• 1 cup grits (stone-ground, yellow or white)
• 1 cup sharp cheddar cheese, grated
• 1 teaspoon salt

1. Melt 4 T butter in a large, non-stick pot.
2. Add minced onion and saute over medium heat until onion is barely translucent, about 5 minutes.
3. Add the garlic and the 1 Tablespoon plus 1 teaspoon Ancho chile powder and saute for an additional 2 minutes.
4. Stir in the half and half, chicken stock, water, and 1/2 teaspoon salt and turn the heat to high.
5. Bring to a boil.
6. Whisk in the grits.
7. When mixture is boiling, turn heat to to med-low and cover.
8. Simmer for 30 - 35 minutes, uncovering the pot and stirring the grits every 5 minutes or so.
9. When grits are cooked, remove from heat.
10. Add the cheddar and additional 2 T butter, stirring until melted.
11. Taste for seasoning and add up to 1/2 teaspoon salt if necessary.

butter, yellow onion, garlic, chile powder, chile powder, chicken stock, water, grits, cheddar cheese, salt

Taken from www.food.com/recipe/stone-ground-grits-with-ancho-chile-and-cheddar-383699 (may not work)