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.
Yield: 6 servings, about 2/3 cup each
Active Time: 20
Total Time: 90
- 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
- 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 Bonus: Calcium (15% daily value).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 fat meat