The sharper the cheese, the better these grits taste. Though this recipe calls for baking the grits in a casserole-style baking dish, you may also omit Step 5 and serve them right from the pot in steaming spoonfuls.
Make Ahead Tip: Prepare through Step 4, cover and refrigerate until ready to bake.
- 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 the oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Bring the water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5-30 minutes, depending on the type of grits.
Meanwhile, combine the 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 the heat.
Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared baking dish.
Bake, uncovered, until bubbling and crusty on top, about 45 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
184 calories; 8g total fat; 4g total saturated fat; 18mg cholesterol; 306mg sodium; 21g carbohydrates; 1g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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