Sunday, February 8, 2009

Creamy Southern Garlic Cheese Grits

A favorite breakfast staple of grits are taken a step up with the addition of garlic and cheese, making them the perfect bed for shrimp and grits, grillades or eggs in purgatory.
A favorite breakfast staple of grits are taken a step up with the addition of garlic and cheese, making them the perfect bed for shrimp and grits, grillades or eggs in purgatory.

Creamy Southern Garlic Cheese Grits


Grits, plain with just butter, salt and lots of pepper are a delicious Southern staple. They are made from hominy or plain corn that has been finely ground to the consistency of sand and are typically served as a side dish with eggs and toast at breakfast, but often show up at other meals too.

I love grits, but I truly love garlic cheese grits. I mean these make my eyes roll back they are so good - creamy, cheesy and loaded with garlic. And, if you're lucky you'll have some left to make fried grit cakes too, because they are over the top, I'm tellin' ya!

Many of us make a baked version of cheese grits around the Thanksgiving and Christmas holidays and there was quite a lot of lamenting over the loss of the tube of Kraft processed garlic cheese product that got discontinued a couple of seasons back.

If you miss that tube of garlic cheese, I highly recommend that you try this version of garlic cheese grits. It's not at all difficult and produces a wonderful creamy, garlicky, cheesy bowl of warm and comforting grits I think you'll love. Course now, I have heard a rumor that they still do make the same cheese product that used to be in the rolls, it's just only available in a can now, though no worries since you can make your own at home.

Of course, you can adjust the garlic to your own taste - I love garlic so I use about 6 small toes of garlic for mine and that's just perfect for me. Of course, if you don't want to walk around with garlic breath, or you just don't like garlic at all, you can certainly eliminate it altogether and just add a bit of butter into your grits when you add the cheese.

Don't eliminate the cream though - I really think that's the key to the creaminess. Well, that and the stirrin'. Unfortunately, too many people overcook them, or don't keep stirring them and end up with an unattractive, yucky, clumpy, lumpy mess. Yeah. Don't do that!

These are perfect for breakfast or brunch, but they also work excellent as a side dish and especially under beef grillades, shrimp and grits and eggs in purgatory.

Here's how to make these creamy, cheesy grits. If you just want the recipe, just swipe or scroll down to the bottom of this post where you'll find everything you need!

First get 4 cups of water on the stove to boil. Mince 6 small cloves of fresh garlic.

Melt 2 tablespoons of butter in a small skillet.

Add the garlic to the butter and cook just until softened. Remove from the heat and set aside.

Bring a pot of 4 cups of water up to where it is almost, but not quite, boiling, then stir in 1/2 cup of cream.

Add the grits to the water slowly, constantly stirring them in.

When the grits start bubbling, turn them to a low simmer and continue cooking and stirring...

Cooking and stirring. Kind of like you would with a risotto...

...until grits become creamy and thick, about 5 minutes.

Add the entire contents of the skillet, garlic and butter, and stir it in. If you're making some eggs to go with your grits, this is great time to wash out the skillet and get your eggs going.

Add the shredded cheese, keeping the grits on low.

Stir it in.

Until cheese is melted.

And fully incorporated.

Taste and adjust seasonings, if needed.

Serve. Eat. Enjoy!





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Posted by on February 8, 2009

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