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
- Chicken Chasseur
- Chicken Cacciatore
- Teriyaki Ginger Chicken Thighs
- Oven Roasted Garlic Grits
- Hush Puppies
© 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.
Modified March 2007