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.

Instructions

  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.

 

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