Garlic Roasted Grits Recipes

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.

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!

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.

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.

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

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.