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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


Recipe Summary test

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.


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

Nutrition Facts

about 2/3 cup
174 calories; protein 5.6g; carbohydrates 22.3g; dietary fiber 2g; fat 6.8g; saturated fat 2.9g; cholesterol 15.7mg; vitamin a iu 380.6IU; vitamin c 0.3mg; folate 0.5mcg; calcium 130.8mg; iron 0.3mg; magnesium 4.3mg; potassium 41.9mg; sodium 286mg.

1 1/2 starch, 1 fat meat