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
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
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
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.
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.
Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared pan.
Bake, uncovered, until bubbling and crusty on top, about 45 minutes.
Per serving :
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.