Black Gold Grits

  1 cup Adluh Stone-ground Yellow Grits
  32 oz Water
  2 cloves Garlic peeled and cut in half
  1 tablespoon Chicken Base
  Juice of one Lime
  1/4 cup Black Olive Paste
  1/4 cup Mint Leaves
  1/3 cup Blue Cheese Crumbles

 
Bring water, chicken base and garlic to a boil. Add grits and cook according to the package directions. Mince half of mint, cut thin strips of the remaining mint. When the grits are done, remove the garlic. Remove 1/3 of the grits to a small bowl. Stir in black olive paste and chopped mint. To the remaining grits, add lime juice and stir to combine. To serve, place a bed of about 1/3 cup of Gold grits in shallow bowl, top with Black grits. Garnish with mint strips and 1-2 teaspoons of blue cheese crumbles.