Garlic Grits

Garlic Grits

22

"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

35 m servings 378 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

22
  1. 31 Ratings

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Most helpful positive review

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, howe...

Most helpful critical review

Baking time was 50 minutes, plus 10 minutes under the broiler. I love regular grits but had never tried them baked/as a casserole. I thought they were just okay but hubby liked them (he doesn'...

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, howe...

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. T...

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.

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 sim...

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 ti...

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

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 ch...

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!

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.