The sharper the cheese, the better these grits taste. Though this recipe calls for baking the grits in a casserole-style baking dish, you may also omit Step 5 and serve them right from the pot in steaming spoonfuls.
4 1/2 cups Water1 cup Grits, quick or old-fashioned (not instant)1/4 teaspoon Salt2 teaspoons extra-virgin Olive oil2 medium cloves Garlic, minced1/2 cup shredded extra-sharp Cheddar cheese1/2 cup grated sharp Italian cheese, such as Pecorino Romano or Parmesan1/8-1/4 teaspoon Cayenne pepper or 1 teaspoon hot sauce, such as Tabasco, or to taste
1. Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.2. Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.3. Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from the heat.4. Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared baking dish.5. Bake, uncovered, until bubbling and crusty on top, about 45 minutes.
Make Ahead Tip: Prepare through Step 4, cover and refrigerate until ready to bake.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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