Garlic Grits Recipes

CHEESY GARLIC GRITS

Steps:

• In a saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 4-5 minutes or until thickened. Add cheese and garlic powder; stir until cheese is melted. Pour into greased 2-cup baking dish., In a small bowl, combine cornflakes and butter; sprinkle over grits. Bake, uncovered, at 350° for 10-15 minutes or until firm and top is lightly toasted.

GARLIC GRITS SOUTHERN STYLE

Steps:

• Cook the grits with the water and salt using package directions.
• Add the Velveeta cheese, garlic cheese, margarine and Worcestershire sauce to the grits and stir until the cheese melts.
• Taste and season with garlic powder fora stronger garlic flavor if desired.
• Spoon the grits mixture into a 1 quart baking dish.
• Sprinkle with paprika.
• Bake at 350°F for 15 to 20 minutes or until bubbly.

CHEESY ROASTED GARLIC GRITS

Steps:

• Preheat the oven to 400 degrees F.
• Trim the top off the garlic, drizzle with oil and sprinkle with salt and pepper. Seal the garlic in aluminum foil, place on a baking sheet and roast until the cloves are golden and super soft, 20 to 30 minutes. Squeeze the cloves out, add a pinch of salt and smear with a knife on a flat surface to form a paste. Reserve.
• Bring the stock to a simmer. Slowly add the grits in small batches, whisking the whole time. Cook, whisking often, until the grits are creamy and tender, 20 to 30 minutes.
• Remove the grits from the heat and stir in the roasted garlic paste, white Cheddar and cream. Adjust the seasoning with salt and pepper. Carefully ladle the grits into the ramekins on a baking sheet. Top each ramekin with a slice of yellow Cheddar so the slice just comes over the sides of the ramekin. Bake until the cheese is gooey and bubbly, 2 to 3 minutes. Top with freshly ground black pepper and serve!

GARLIC CHEESE GRITS

Steps:

• Bring water and salt to boil in a large saucepan. Add grits, reduce heat to maintain a simmer, and cook for 20 minutes. Add milk, eggs, butter, cheese, garlic, and onion, and cook until grits are creamy and cooked to your liking.

GARLIC CHEESE GRITS

Steps:

• Cook grits according to package directions. Add cheese, butter and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Sprinkle with additional cheese if desired.

GARLIC ROASTED GRITS

Steps:

• In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes.
• Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately.
• Preheat oven to 300 degrees F.
• Break apart the garlic cloves and remove the outer paper but leave on the skin. Toss in a baking pan with olive oil. Roast in oven for 30 minutes. Remove from oven and let cool. Squeeze garlic clove out of the skin.

GARLIC GRITS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish.
• Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.

KENTUCKY GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

GARLIC SHRIMP AND GRITS

Steps:

• Peel shrimp, and devein, if desired.
• Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat.
• Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth.
• Stir in 1 pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated.
• Garnish, if desired.

FRIED GARLIC GRITS

Steps:

• Line a lightly oiled 13- by 9- by 2-inch baking pan lengthwise with a 24-inch-long sheet of wax paper, letting excess hang over ends.
• Bring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, then slowly stir in grits. Reduce heat and cook at a bare simmer, covered, stirring frequently, until thickened, about 40 minutes. Remove lid and simmer grits, stirring frequently, until very thick and tender, 10 to 15 minutes. Cool grits in pot 10 minutes, then pour into lined baking pan, smoothing top, and cool completely. Chill grits, covered with plastic wrap, until firm, at least 3 hours.
• Discard plastic wrap and transfer grits on wax paper to a work surface, then pat dry with paper towels. Cut grits into 8 (4 1/2- by 3 1/4-inch) rectangles, then diagonally halve each rectangle to form 2 triangles.
• Put flour, eggs, and bread crumbs in separate shallow dishes. Dredge a grits triangle in flour, knocking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs. Transfer coated triangle to a large baking sheet. Coat remaining triangles in same manner.
• Preheat oven to 300°F.
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry triangles in 4 batches, stirring gently, until crisp and golden brown, 1 to 2 minutes, then transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep grits hot on a rack set in a baking pan in oven while frying other batches.
• *Available at specialty foods shops and Hoppin' John's (800-828-4412; hoppinjohns.com).

GARLIC GRITS CASSEROLE

Steps:

• Preheat the oven to 350°F. Grease a 9 × 12 × 2-inch casserole dish.
• Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the garlic cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.
• Even non-grits-lovers should try this recipe from my mother-in-law, Blanche Bernard.