Best Garlic Roasted Grits Recipes

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ROASTED GARLIC JALAPENO CHEESE GRITS



Roasted Garlic Jalapeno Cheese Grits image

Provided by Guy Fieri

Categories     side-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup butter, unsalted, plus extra for greasing the dish
1 head garlic
Olive oil
1 teaspoon kosher salt, plus extra for roasted garlic
1/2 teaspoon fresh cracked black pepper, plus extra for roasted garlic
1 1/2 cups low-sodium chicken stock
3/4 cup grits, not quick style
2 eggs, well beaten
8 ounces sharp Cheddar, shredded
8 ounces pepper jack cheese, shredded
3 tablespoons pickled, drained and minced jalapeno
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper

Steps:

  • Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
  • Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
  • Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
  • Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.

ROASTED GARLIC & CHEESE GRITS SOUFFLé



Roasted Garlic & Cheese Grits Soufflé image

Add some Southern style to a French favorite with Roasted Garlic & Cheese Grits Soufflé. Garlic and butter add lots of taste to this cheese grits soufflé.

Provided by My Food and Family

Categories     Dairy

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

1 head garlic
1/2 tsp. olive oil
1/2 tsp. butter, softened
1 Tbsp. KRAFT Grated Parmesan Cheese
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 cup quick-cooking grits
6 oz. VELVEETA, cut into 1/2-inch cubes
2 Tbsp. butter
1/4 tsp. ground red pepper (cayenne)
2 egg yolks
3 egg whites

Steps:

  • Heat oven to 350°F.
  • Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
  • Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
  • Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
  • Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 18 g, Fiber 0.5232 g, Sugar 3 g, Protein 7 g

GARLIC ROASTED GRITS



Garlic Roasted Grits image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h10m

Yield 3 to 5 servings

Number Of Ingredients 7

3 cups chicken stock
1 cup coarse stone-ground white grits
1 cup milk
10 cloves slow roasted garlic, chopped, recipe follows
Salt and pepper
1 head garlic
Olive oil

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.

CHEESY ROASTED GARLIC GRITS



Cheesy Roasted Garlic Grits image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

1/2 cup heavy whipping cream
4 slices yellow Cheddar
1 head garlic
Olive oil, for drizzling
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 cups chicken stock
1 cup stone-ground grits
1/2 cup grated white Cheddar

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!

BLUE CHEESE GRITS WITH ROASTED GARLIC



Blue Cheese Grits With Roasted Garlic image

Make and share this Blue Cheese Grits With Roasted Garlic recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 head garlic
1 tablespoon olive oil
kosher salt & freshly ground black pepper
5 cups cold water
salt
2 cups regular grits
4 tablespoons unsalted butter
8 ounces crumbled blue cheese
1 large dashes Tabasco sauce
2 eggs, beaten
1/4 cup heavy cream

Steps:

  • Preheat oven to 400°F.
  • Brush garlic with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 15-20 minutes, until soft and caramelized. Set aside to cool.
  • Pour water into a heavy saucepan over medium heat; add salt. Slowly stir in grits, adding in a steady stream.
  • Bring to a boil and cook, stirring, for about 10 minutes, or until thick and smooth with a soupy consistency. Add more water if necessary.
  • Squeeze garlic into grits. Add Tabasco, butter and cheese, keeping aside a large handful of cheese to garnish.
  • Stir in eggs and cream and season with salt and pepper to taste. Pour into a baking dish and sprinkle with reserved cheese.
  • Bake for 30-40 minutes or until puffed and golden. Serve with roast chicken or pork.

Nutrition Facts : Calories 486.8, Fat 27, SaturatedFat 15.2, Cholesterol 124.3, Sodium 564.9, Carbohydrate 45.7, Fiber 2.6, Sugar 0.7, Protein 15.1

CREAMY ROASTED GARLIC CHEESY GRITS



Creamy Roasted Garlic Cheesy Grits image

Savor the rich flavors of cheddar and Neufchatel cheese found in our tasty recipe for Creamy Roasted Garlic Cheese Grits.

Provided by My Food and Family

Categories     Dairy

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

1 head garlic
1/2 tsp. olive oil
1 qt. (4 cups) water
2 tsp. WYLER'S Instant Bouillon Chicken Flavored Granules
1 cup quick-cooking grits
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cut into 1/2-inch cubes
2 eggs
2 Tbsp. milk

Steps:

  • Heat oven to 350°F.
  • Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with 1/2 tsp. oil. Wrap in foil. Bake 30 min.
  • Meanwhile, bring water and bouillon granules to boil in medium saucepan on medium-high heat, stirring occasionally to dissolve granules. Gradually stir in grits until blended; cook on low heat 5 min., stirring occasionally. Remove from heat. Add 1/2 cup shredded cheese and Neufchatel; stir until cheeses are completely melted.
  • Whisk eggs and milk in small bowl until blended; stir in small amount of hot grits mixture until blended. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
  • Slip roasted garlic from skins; mash to paste. Stir into grits mixture. Pour into 8-inch square baking dish sprayed with cooking spray.
  • Bake 30 min.; sprinkle with remaining shredded cheese. Bake 10 min. Let stand 10 min. before serving.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 1 g, Protein 8 g

ROASTED GARLIC & CHEESE GRITS SOUFFLE



Roasted Garlic & Cheese Grits Souffle image

How to make Roasted Garlic & Cheese Grits Souffle

Provided by @MakeItYours

Number Of Ingredients 11

1 head garlic
1/2 tsp. olive oil
1/2 tsp. butter, softened
1 Tbsp. KRAFT Grated Parmesan Cheese
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 cup quick-cooking grits
6 oz. VELVEETA®, cut into 1/2-inch cubes
2 Tbsp. butter
1/4 tsp. ground red pepper (cayenne)
2 egg yolks
3 egg whites

Steps:

  • Heat oven to 350°F.
  • Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
  • Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
  • Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
  • Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.

CHEESY ROASTED GARLIC GRITS



Cheesy Roasted Garlic Grits image

How to make Cheesy Roasted Garlic Grits

Provided by @MakeItYours

Number Of Ingredients 9

1 head garlic
Olive oil, for drizzling
Kosher salt and freshly ground pepper
4 cups chicken stock
1 cup stone-ground grits
1/2 cup grated white Cheddar
1/2 cup heavy whipping cream
4 slices yellow Cheddar
Special equipment: four 3 1/2-inch ramekins

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!

"DIXIE POLENTA" (I.E., CREAMY ROASTED GARLIC GRITS)



Provided by Food Network

Yield Serves 8

Number Of Ingredients 11

1 cup coarse, old-fashioned stone-ground grits
1 quart chicken stock
1 tablespoon salt
1/4 cup Roasted Garlic Puree, recipe follows
4 tablespoons unsalted butter
1/4 cup grated Parmesan or Sonoma Dry Jack cheese
1/4 cup half-and-half (or more to taste)
Salt and black pepper to taste
4 heads garlic, separated into cloves, unpeeled (do not use elephant garlic)
2 bay leaves (optional)
Olive oil

Steps:

  • In a 2- or 3-quart saucepan, heat the chicken stock over high heat until boiling. Add the salt, stir in the grits, and return to a boil. Reduce the heat and simmer 30 to 40 minutes, stirring frequently until thickened.
  • Stir in the roasted garlic puree, butter, and cheese until incorporated. Stir in the half-and-half and adjust the seasoning. Transfer to a double boiler and keep warm until ready to serve.
  • Preheat oven to 350 degrees F. Toss the garlic with the bay leaves and enough olive oil to coat thoroughly. Transfer to an ovenproof pan large enough to hold the garlic in one layer and cover tightly with foil. Bake for 30 to 45 minutes, until the garlic is soft and aromatic. Cool slightly.
  • Pass the cloves through the fine blade of a food mill or press them through a strainer and then transfer the puree to a container. Cool completely, cover with a thin film of olive oil, and seal the container. Refrigerate until needed.

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