| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Cook: | 50 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup heavy whipping cream
- 4 slices yellow Cheddar
- 1 head garlic
- Olive oil, for drizzling
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 4 cups chicken stock
- 1 cup stone-ground grits
- 1/2 cup grated white Cheddar
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 582 |
| Total Fat | 35 g |
| Saturated Fat | 17 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 21 g |
| Cholesterol | 93 mg |
| Sodium | 867 mg |
| Serving Size | 1 of 4 servings |
| Calories | 582 |
| Total Fat | 35 g |
| Saturated Fat | 17 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 21 g |
| Cholesterol | 93 mg |
| Sodium | 867 mg |
Reviews
These are outstanding! I even used fat free half & half! Thanks Jeff
Made this today as a side dish. Wow!! I used a mixture of 3 different cheddar cheeses. Mixed a half cup in and put all the grits in a casserole and toppped it with the remaining cheese and put it under the broiler. Everyone had seconds!!
I made these grits on the stove top. They were delicious. My husband who doesn’t like usually like grits, had a second helping. Looking forward to making them again! Yum.
first time making grits they were very good, I love the sandwich king
Jeff makes me laugh,It’s a good thing I am making his grilled thighs
tonight,I am going to omit the bread and serve with salad and barley!
Jeff makes me laugh,It’s a good thing I am making his grilled thighs
tonight,I am going to omit the bread and serve with salad and barley!
Super rich and decadent grits. Very yummy. Definite comfort food. My husband thought they were a smidge too garlicky but I thought it was perfect. I might add a little more stock or water next time because it cooked down thicker than I expected. I will definitely make them again. Thanks Jeff, you’re a nut and I love it!
I love grits and this was an easy, tasty twist on traditional cheese grits. These grits were worth the little extra time to prepare. I will definitely make these again!!!