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. Source: EatingWell Magazine, October/November 2006

Sarah Fritschner
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; 6.8 g total fat; 2.9 g saturated fat; 16 mg cholesterol; 286 mg sodium. 42 mg potassium; 22.3 g carbohydrates; 2 g fiber; 5.6 g protein; 381 IU vitamin a iu; 131 mg calcium; 4 mg magnesium;

Reviews (3)

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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
10/31/2011
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
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
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