Garlic Grits

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Aug 30, 2005

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, and 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.

—ChefHenry

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Aug 14, 2011

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 garlic 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.

—lutzflcat

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26 Ratings

Dec 15, 2005

My family has used a recipe just like this for the several years. It has become a standard at every holiday meal. We all love it, including my preschoolers.

—aaw

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Jul 24, 2003

Delicious. With some minor personal changes (used less garlic so it would not overpower the children)...these came out very good. My son loved it and requested I make grits like this all the time. Thanx.

—MADAMBUTTERFLY

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Jul 24, 2003

This recipe was easy and goodness it is good, couldn't wait for the next meal to eat the leftovers!

—LyricalCarol

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Jun 27, 2005

these were delicious! i brought them to a supper club and several people who said that they normally hate grits actually went back for seconds!

—SMANN

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Mar 28, 2011

Excellent, fast, easy side dish! I made bbq tilapia tonight and had this as my side dish. I am not a lover of processed cheese and like to keep calories low, so I used taco flavored shredded cheese (1/2 cup tops). I only used 2 T butter and I sauteed the garlic in it and added it to the cooked grits. I mixed in the rest and baked. Even my picky husband loved it!

—JAK3G

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Jan 21, 2008

Great recipe! I would say to cook them longer than the recipe recommends, 25-30 mins. Also, grits won't necessarily be "firm;" just make sure they're not too watery.

—JHWILL

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Nutrition

Calories
378 kcal
19%

Carbohydrates
26.5 g
9%

Cholesterol
100 mg
33%

Fat
24.2 g
37%

Fiber
0.5 g
2%

Protein
13.7 g
27%

Sodium
1195 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Garlic Grits

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 378
Calories from Fat: 218

% Daily Value *
Total Fat 24.2g 37 %
Saturated Fat 14.7g 73 %
Cholesterol 100mg 33 %
Sodium 1195mg 48 %
Potassium 153mg 4 %
Total Carbohydrates 26.5g 9 %
Dietary Fiber 0.5g 2 %
Protein 13.7g 27 %
Sugars 1.2g
Vitamin A 15 %
Vitamin C < 1 %
Calcium 33 %
Iron 14 %
Thiamin 22 %
Niacin 34 %
Vitamin B6 6 %
Magnesium 9 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.