Cook for about 3 minutes. Add butter, cream and salt and cook another 3 minutes. If too thick, add more cream. When consistency is right, add cheddar cheese and stir well. Remove from heat and keep adjusting the salt and consistency, as needed.
Place grits on the plate with about three pork scallops and garnish with parsley or green onions.
This is also good with biscuits, or grit cakes. The grillades are also good over pasta or rice. For another variation try saut ing them with crawfish or shrimp. Get FREE e-news headlines when you want them.