Saute the bacon, onion and garlic.
Add the grits. Stir to coat.
Add the milk, broth, and butter. Bring to a boil. Reduce heat to low and cook for about 20 to 25 minutes - stirring once or twice.
Taste test. If you want your grits to be more smooth, add more liquid and cook them a little bit longer.
The last step is adding shredded cheese. I had a small hunk of Cotswold cheese in the fridge - in it went. Grits. Done.
Recipe from Erin Brighton