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.
- 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 cloves garlic, minced
- 1/2 cup extra-sharp Cheddar cheese, shredded
- 1/2 cup sharp Italian cheese, such as Pecorino Romano or Parmesan
- 1/8 - 1/4 teaspoon cayenne pepper, or 1 teaspoon hot sauce, or to taste
- Step 1
- Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- Step 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.
- Step 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.
- Step 4
- Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared pan.
- Step 5
- Bake, uncovered, until bubbling and crusty on top, about 45 minutes.
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