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SideChef
Recipes
Breakfast
Roasted Garlic Cheese Grits

11 INGREDIENTS • 10 STEPS • 1HR 10MINS

Roasted Garlic Cheese Grits

Recipe

5.0

6 ratings
This luscious, indulgent side dish is just as comfortable with your morning eggs as it is with a slow braise of pork or lamb and of course, some spicy, saucy shrimp.
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This luscious, indulgent side dish is just as comfortable with your morning eggs as it is with a slow braise of pork or lamb and of course, some spicy, saucy shrimp.
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

1HR 10MINS

Total Time

$3.18

Cost Per Serving

Ingredients

Servings
6
us / metric
Polenta Grits
1 cup
Polenta Grits
or White Stone Ground Grits
Low-Sodium Chicken Broth
4 cups
Low-Sodium Chicken Broth
Half and Half
1/2 cup

Sponsored

Kemps Half & Half
Fresh Thyme
5 sprigs
Fresh Thyme
Fontina Cheese
1 cup
Shredded Fontina Cheese
Cheddar Cheese
1 cup
Shredded Cheddar Cheese
Salt
1/2 tsp
Salt
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Garlic
1 head
Garlic
Hot Sauce
5 dashes
Hot Sauce
Olive Oil
as needed
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
325
Fat
15.6 g
Protein
16.2 g
Carbs
29.0 g
Love This Recipe?
Add to plan
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Roasted Garlic Cheese Grits
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Author's Notes

If you have leftovers, save them, they will reheat beautifully in the microwave with a pat of butter.

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Cut the head of Garlic (1 head) crosswise at the pointy end, trimming about 1/4-1/2 inch so that the interior of the cloves are exposed.
step 2 Cut the head of Garlic (1 head) crosswise at the pointy end, trimming about 1/4-1/2 inch so that the interior of the cloves are exposed.
step 3
Drizzle Olive Oil (as needed) over the garlic and wrap it in aluminum foil. Bake for 40-50 minutes until soft. Let cool.
step 3 Drizzle Olive Oil (as needed) over the garlic and wrap it in aluminum foil. Bake for 40-50 minutes until soft. Let cool.
step 4
While the garlic is roasting, rinse the Polenta Grits (1 cup) with cool water, stirring to separate any loose chaff and hulls. Hold your hand on the edge of the bowl to drain the water and loose particles, but hold the grits in the bowl.
step 4 While the garlic is roasting, rinse the Polenta Grits (1 cup) with cool water, stirring to separate any loose chaff and hulls. Hold your hand on the edge of the bowl to drain the water and loose particles, but hold the grits in the bowl.
step 5
Meanwhile, in a medium saucepan bring Low-Sodium Chicken Broth (4 cups) and Fresh Thyme (5 sprigs) to a boil.
step 5 Meanwhile, in a medium saucepan bring Low-Sodium Chicken Broth (4 cups) and Fresh Thyme (5 sprigs) to a boil.
step 6
Whisk in the grits and once the liquid returns to a boil, reduce heat to low, cover and stir frequently 30-35 minutes, until thick and creamy. Be sure to scrape the bottom of the pan as the grits cook, so they don't stick.
step 6 Whisk in the grits and once the liquid returns to a boil, reduce heat to low, cover and stir frequently 30-35 minutes, until thick and creamy. Be sure to scrape the bottom of the pan as the grits cook, so they don't stick.
step 7
Peel apart the garlic once cooled. Holding a clove of garlic from the bottom, squeeze out the roasted garlic onto a cutting board. Repeat for each clove. Chop the cloves roughly and use the side of the knife to smear the garlic into a paste.
step 7 Peel apart the garlic once cooled. Holding a clove of garlic from the bottom, squeeze out the roasted garlic onto a cutting board. Repeat for each clove. Chop the cloves roughly and use the side of the knife to smear the garlic into a paste.
step 8
Add the garlic paste to the grits and whisk in until thoroughly combined.
step 9
Add Kemps Half & Half (1/2 cup), Fontina Cheese (1 cup), Cheddar Cheese (1 cup), Salt (1/2 tsp), Freshly Ground Black Pepper (1/4 tsp), and Hot Sauce (5 dashes). Stir until cheese is melted.
step 9 Add Kemps Half & Half (1/2 cup), Fontina Cheese (1 cup), Cheddar Cheese (1 cup), Salt (1/2 tsp), Freshly Ground Black Pepper (1/4 tsp), and Hot Sauce (5 dashes). Stir until cheese is melted.
step 10
At this point, you can hold the grits covered in a pot until you're ready to eat them (they will continue to thicken as they cool). Rewarm them to serve, garnished with additional cheese and hot sauce if desired.
step 10 At this point, you can hold the grits covered in a pot until you're ready to eat them (they will continue to thicken as they cool). Rewarm them to serve, garnished with additional cheese and hot sauce if desired.

Tags

Breakfast
American
Gluten-Free
Brunch
Comfort Food
Lunch
Shellfish-Free
Dinner
Side Dish
Whole Grains
Winter
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