Sunday, May 01, 2005

Garlic-Cheese Grits

Garlic-Cheese Grits (Adapted from EW)

4 1/2 cups water
1 cup quick-cooking grits
1/4 teaspoon salt
2 teaspoons olive oil
2 garlic cloves, minced
2 ounces sharp cheddar cheese, shredded
2 ounces fresh grated Parmesan
1 teaspoon cayenne pepper sauce

Preheat oven to 350

In a large saucepan, whisk together water, grits and salt. Bring to a boil while stirring often. Reduce to a simmer and cook grits until thick - 5 to 10 minutes.

In a small skillet, add oil and minced garlic. Heat over medium until the garlic is very fragrant, but don't let it get any color. Remove from heat.

When the grits are ready, stir in the garlic/oil mixture along with the two cheeses and cayenne pepper sauce. Spoon mixture into an 8" baking dish coated with nonstick spray.

Bake until bubbly and the top begins to crust - about 45-50 minutes. If you serve right away, the grits will be very creamy; if you wait 20 minutes or so, they will set up and be more firm.

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