Garlic-Cheese Grits

From EatingWell: October/November 2006 — Subscribe Now!

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.

READER'S COMMENT:

"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 "

6 servings, about 2/3 cup each

Active Time: 20 minutes

Total Time: 1-1 1/2 hours

Nutrition Profile

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Calcium (15% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat meat