Garlic Grits Recipe - Allrecipes.com
Garlic Grits Recipe
  • READY IN 35 mins

Garlic Grits

Recipe by  

"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"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. 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.
  3. Bake in preheated oven for 20 to 25 minutes, until firm.
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Reviews More Reviews

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.

 
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.

 

28 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.

 
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.

 
Jul 24, 2003

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

 
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!

 
Apr 12, 2011

I, like reviewer Joni, made Garlic Cheese Grits for years using the Kraft Garlic Cheese Roll. Kraft discontinued making the garlic cheese roll and I went into mourning. This recipe is very similar, very good. The only changes I made were using two eggs instead of one, and using 1/4 tsp. garlic powder instead of the chopped garlic. Hint 1: To make smooth grits, as opposed to lumpy grits, when the water comes to a boil, slowly add grits while continuously stirring with a whisk. don;t forget to add the salt. Whisk until grits come to a boil, then turn temp to low until grits are thickened and cooked, stirring frequently. I place a lid loosely over the grits, because when the grits start to thicken the mixture can "pop up" and burn your arm. Hint 2: It is important to temper the egg(s) before adding to the hot grits, or there will be scrambled egg pieces in the grits. To temper egg(s), whisk egg(s) in a small bowl thoroughly. Pour some of the grit mixture, about 1/2 cup, into another small bowl or measuring cup. While whisking eggs, slowly pour the grit mixture until all is incorporated. Then, add this mixture to the grits. Lastly, I do prefer the processed cheese product for this recipe. (I know.)

 
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!

 

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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.

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