"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" — Maggie
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1 1/2 cups
diced processed cheese
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.
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.
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.
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.
This recipe was easy and goodness it is good, couldn't wait for the next meal to eat the leftovers!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 218
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