Time 1h15m Yield 8 to 10 servings Number Of Ingredients 9 Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish. Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.

Time 30m Yield 6 servings. Number Of Ingredients 7 Steps:

Cook grits according to package directions. Add cheese, butter and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Sprinkle with additional cheese if desired.

Time 1h10m Yield 3 to 5 servings Number Of Ingredients 7 Steps:

In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes. Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately. Preheat oven to 300 degrees F. Break apart the garlic cloves and remove the outer paper but leave on the skin. Toss in a baking pan with olive oil. Roast in oven for 30 minutes. Remove from oven and let cool. Squeeze garlic clove out of the skin.

Time 20m Yield 2 servings. Number Of Ingredients 6 Steps:

In a saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 4-5 minutes or until thickened. Add cheese and garlic powder; stir until cheese is melted. Pour into greased 2-cup baking dish., In a small bowl, combine cornflakes and butter; sprinkle over grits. Bake, uncovered, at 350° for 10-15 minutes or until firm and top is lightly toasted.

Yield Makes 8 servings Number Of Ingredients 11 Steps:

Line a lightly oiled 13- by 9- by 2-inch baking pan lengthwise with a 24-inch-long sheet of wax paper, letting excess hang over ends. Bring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, then slowly stir in grits. Reduce heat and cook at a bare simmer, covered, stirring frequently, until thickened, about 40 minutes. Remove lid and simmer grits, stirring frequently, until very thick and tender, 10 to 15 minutes. Cool grits in pot 10 minutes, then pour into lined baking pan, smoothing top, and cool completely. Chill grits, covered with plastic wrap, until firm, at least 3 hours. Discard plastic wrap and transfer grits on wax paper to a work surface, then pat dry with paper towels. Cut grits into 8 (4 1/2- by 3 1/4-inch) rectangles, then diagonally halve each rectangle to form 2 triangles. Put flour, eggs, and bread crumbs in separate shallow dishes. Dredge a grits triangle in flour, knocking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs. Transfer coated triangle to a large baking sheet. Coat remaining triangles in same manner. Preheat oven to 300°F. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry triangles in 4 batches, stirring gently, until crisp and golden brown, 1 to 2 minutes, then transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep grits hot on a rack set in a baking pan in oven while frying other batches. *Available at specialty foods shops and Hoppin’ John’s (800-828-4412; hoppinjohns.com).

Time 50m Yield 4 serving(s) Number Of Ingredients 9 Steps:

Cook the grits with the water and salt using package directions. Add the Velveeta cheese, garlic cheese, margarine and Worcestershire sauce to the grits and stir until the cheese melts. Taste and season with garlic powder fora stronger garlic flavor if desired. Spoon the grits mixture into a 1 quart baking dish. Sprinkle with paprika. Bake at 350°F for 15 to 20 minutes or until bubbly.

Time 55m Yield 4 servings Number Of Ingredients 9 Steps:

Preheat the oven to 400 degrees F. Trim the top off the garlic, drizzle with oil and sprinkle with salt and pepper. Seal the garlic in aluminum foil, place on a baking sheet and roast until the cloves are golden and super soft, 20 to 30 minutes. Squeeze the cloves out, add a pinch of salt and smear with a knife on a flat surface to form a paste. Reserve. Bring the stock to a simmer. Slowly add the grits in small batches, whisking the whole time. Cook, whisking often, until the grits are creamy and tender, 20 to 30 minutes. Remove the grits from the heat and stir in the roasted garlic paste, white Cheddar and cream. Adjust the seasoning with salt and pepper. Carefully ladle the grits into the ramekins on a baking sheet. Top each ramekin with a slice of yellow Cheddar so the slice just comes over the sides of the ramekin. Bake until the cheese is gooey and bubbly, 2 to 3 minutes. Top with freshly ground black pepper and serve!

Time 1h Yield 12 serving(s) Number Of Ingredients 10 Steps:

Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish. Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

Yield serves 12 Number Of Ingredients 9 Steps:

Preheat the oven to 350°F. Grease a 9 × 12 × 2-inch casserole dish. Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the garlic cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes. Even non-grits-lovers should try this recipe from my mother-in-law, Blanche Bernard.

Time 1h20m Yield 8 serving(s) Number Of Ingredients 8 Steps:

Bring the water and salt to a boil. Stir in the grits. Cook until the grits are done. Remove from the heat and add the next 4 ingredients; stir until the cheese and butter has melted. Add a very small amount of grits to the eggs and stir well. Add a little more and stir well again. The pour this mixture back into the grits and mix well. Pour the mixture into a greased 2 quart casserole dish. Bake at 325°F for 1 hour. NOTE: You can add chopped green or red bell pepper, green chile, or jalapeños to the mixture for a kick.

More about “garlic grits recipes”

Time 1h40m Yield 10 Number Of Ingredients 9 Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Beat milk, egg, garlic powder, and hot pepper sauce in a bowl. Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits. Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.