Garlic Grits19 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“I love grits, which is strange since I was raised in Wisconsin. My husband on the other hand hates them and he was raised in the south. He however loves these garlicky, cheesy grits. This is a great dish to serve with barbequed ribs or chicken” - by Maggie
Original recipe yields 4 to 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring water to a boil in a large saucepan with garlic and salt. Stir in grits, reduce heat to low, and cook until thick, about 5 minutes, stirring frequently. Remove from heat and stir in cheese and butter until melted. In a small bowl, whisk together egg and milk, then stir into grits. Pour grits mixture into greased casserole dish.
- Bake in preheated oven for 20 to 25 minutes, until firm.
Amount Per Serving (5 total)
- 378 cal
- 24.2 g
- 26.5 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"Very good recipe. The grits was very creamy with just a hint of garlic....just right to me. If you like a stronger garlic flavor, you will want to increase the amount. Being from the South, however, a..." See morend having cooked grits many times, I can tell you that the grits will be less lumpy if you put them into the water before you bring it to a boil."
"I know that there are Velveeta haters out there but, honestly folks, it works well in this recipe. I used the "light" version, it melted quickly, and gave these grits a mellow, cheesy taste. The gar..." See morelic flavor is subtle and was just right. The grits were really runny at 25 minutes, so I baked an additional 15 minutes. I made this to serve with a dinner entree, so I didn't want grits that needed to be spooned out of the dish...that's OK for breakfast but not what I wanted for a dinner side dish. The consistency at 40 minutes was perfect: firm, but still very moist and creamy."
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