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. If preparing ahead of time: Prepare through Step 4, cover and refrigerate until ready to bake Recipe from Eating Well via Diabetic Connect.
- 4 1/2 cup(s) water
- 1 cup(s) grits, quick or old-fashioned (not instant)
- 1/4 teaspoon(s) salt
- 2 teaspoon(s) extra-virgin olive oil
- 2 medium clove(s) garlic, minced
- 1/2 cup(s) shredded extra-sharp Cheddar cheese
- 1/2 cup(s) grated sharp Italian cheese, such as Pecorino Romano or Parmesan
- 1/8 - 1/4 teaspoon(s) cayenne pepper, or 1 teaspoon hot sauce, or to taste
- 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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