Cheddar cheese grits

I was talking with someone recently who told me that they hated grits. I was shocked and then asked them how they made them. They told me that they tried to microwave them, which obviously didn't create the creamy and smooth texture of properly cooked grits. The recipe below is simple and comes together quickly, but still manages to turn out thick and rich. You can use any sort of cheese you'd like, but I've found that sharp cheddar or white cheddar work the best.

Ingredients:

1 cup veggie stock
1/4 cup quick-cooking grits
1 dash garlic powder
1/2 tablespoon butter
1/3 cup sharp cheddar cheese, grated
black pepper
hot sauce, optional

Directions:

Bring veggie stock to a boil in a small pot, slowly stir in grits and garlic powder and reduce heat to medium low. Cover and cook for about 5 minutes, stirring occasionally. Grits are done cooking when they are thick but not dry. Turn off heat and stir in butter. Add cheese and season with black pepper. Serve right away and top with hot sauce if using.