Garlic-Cheese Grits

Garlic-Cheese Grits

3 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

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

Nutrition information

  • Serving size: about 2/3 cup
  • Per serving: 174 calories; 7 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 6 g protein; 0 mcg folate; 16 mg cholesterol; 0 g sugars; 0 g added sugars; 381 IU vitamin A; 0 mg vitamin C; 131 mg calcium; 0 mg iron; 286 mg sodium; 42 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch, 1 fat meat

Reviews 3

October 27, 2009
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By: EatingWell User
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
September 22, 2009
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By: EatingWell User
Zatarans Breading for the chicken. Harry, Cleves, OH
September 22, 2009
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By: EatingWell User
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

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