Cheesy Grits with Garlic
An easy to make, savory version of the popular breakfast grain.
Servings 4 people
- 3 tablespoons unsalted butter
- 3 cloves garlic, crushed
- 1 1/2 cups white corn grits
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 1/2 cups chicken stock
- 2 1/2 cups half and half, separated
- 4 ounces (about 1 cup) finely grated extra sharp cheddar cheese, plus more for topping
In a 3 quart pot with sloped sides, melt the butter over medium heat. Add the crushed garlic and sauté until golden brown- about 2 minutes.
Whisk the grits into the butter and garlic- allowing them to toast until they are glossy or 1-2 minutes. Season with the salt and pepper.
Add the chicken stock to the grits slowly, whisking constantly to avoid clumps. Cook the grits for 5 minutes, or until they thicken slightly.
Whisk in 2 cups of the half and half and reduce the heat to low. Cook until the grits are the consistency of a loose pudding.
Mix the grated cheddar into the grits, stirring until the cheese has completely melted. Remove the grits from the stove and allow them to cool for 1 minute.
Stir in the remaining half-and-half just before serving for creamier grits. Serve while hot.
Calories: 661kcal | Carbohydrates: 60g | Protein: 21g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 891mg | Potassium: 471mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1207IU | Vitamin C: 2mg | Calcium: 374mg | Iron: 1mg