Garlic-Cheese Grits

http://www.eatingwell.com/recipes/garlic_cheese_grits.html

From EatingWell:  October/November 2006

Garlic-cheese grits are a typically rich Southern dish, but the truth is you don't need a half a cup of butter and a pound of cheese to make them taste good. By using a pungent blend of super-sharp cheeses we've found you can use much less cheese and still get flavor-packed results.

6 servings, about 2/3 cup each | Active Time: 20 minutes | Total Time: 1-1 1/2 hours

Ingredients

• 4 1/2 cups water
• 1 cup grits, quick or old-fashioned (not instant)
• 1/4 teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 2 medium cloves garlic, minced
• 1/2 cup shredded extra-sharp Cheddar cheese
• 1/2 cup grated sharp Italian cheese, such as Pecorino Romano or Parmesan
• 1/8-1/4 teaspoon cayenne pepper, or 1 teaspoon hot sauce, or to taste

Preparation

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.
3. Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from heat.
4. Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared pan.
5. Bake, uncovered, until bubbling and crusty on top, about 45 minutes.

Nutrition

Per serving : 168 Calories; 6 g Fat; 3 g Sat; 2 g Mono; 16 mg Cholesterol; 21 g Carbohydrates; 7 g Protein; 1 g Fiber; 264 mg Sodium; 35 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat meat

Tips & Notes

• Make Ahead Tip: Prepare through Step 4, cover and refrigerate until ready to bake.