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.

Sarah Fritschner
Source: EatingWell Magazine, October/November 2006

Gallery

Recipe Summary

total:
1 hr 30 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

174 calories; protein 5.6g 11% DV; carbohydrates 22.3g 7% DV; dietary fiber 2g 8% DV; sugarsg; fat 6.8g 10% DV; saturated fat 2.9g 15% DV; cholesterol 15.7mg 5% DV; vitamin a iu 380.6IU 8% DV; vitamin c 0.3mg 1% DV; folate 0.5mcg; calcium 130.8mg 13% DV; iron 0.3mg 2% DV; magnesium 4.3mg 2% DV; potassium 41.9mg 1% DV; sodium 286mg 11% DV; thiaminmg.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
We like the rolls of garlic cheese in our cheese grits. I use two of them and add granulated garlic as well. Mary Nashville TN Read More
Rating: 4 stars
10/31/2011
Zatarans Breading for the chicken. Harry Cleves OH Read More
Rating: 4 stars
10/31/2011
Tried the grits this morning for brunch - very good flavor. I would love to try the chicken in the picture does anyone know the recipe? I would make without the okra (one of the few veggies I won't eat). Alecia Menifee CA Read More
Advertisement