electronic Gourmet Guide


Grits with Roasted Garlic

Serving Size: 5
Preparation Time: 0:40

  • 1 head garlic
  • 1 tbl oil olive
  • 4 tbl butter
  • 5 cups stock
  • 1 cup grits
  • 1/2 tsp salt

Smack the garlic with a pot to open it. Cut off the tips and toss lightly with some oil on a sheet pan. Bake in a 350F oven until garlic is soft and will squeeze out of its paper. Mash it with a fork.

Add the mashed garlic to the butter in the bottom of a heavy pot.

Add water or stock and salt and bring to a boil.

Sprinkle grits into the boiling liquid and stir.

Cook with stirring until fully cooked and thickened, say, 15-20 minutes (or follow directions on the package of grits you have, as different kinds of grits need different treatment. There are Quick Grits, but I like the slow cooking kind better.)

NOTES: Whoever said "Kiss mah Grits!" didn't warn me how addictive grits are. They kiss back! Instead of garlic, try stirring in a handfull of cheese. Never use sugar with grits, but you can make them for breakfast with milk and water, half and half, with a big spoon of butter melting on top. Grits are a great flavor sponge with any gravy.

Steve's #15 Recipes

© 1996, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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Modified March 2007

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