Roasted Garlic Cheese Grits  

Creamy and cheesy New Orleans roasted garlic grits. These grits are perfect with BBQ Shrimp or as a lovely side dish.

If you or a family member is from the South, you probably have grits for breakfast occasionally. But depending on where in the south you live there are two distinct ways  of eating them.

“My Mother’s family was from North Carolina and I lived in Nashville for a while, so I was taught to eat them with honey and butter. Then, I moved to New Orleans and I learned that just honey and butter was crazy!

In Louisiana you eat your grits plain or with cheese and hot sauce and they are very invested in this method. When I was working at The Windsor Court Hotel in The Grill Room, everybody in the kitchen would be grossed out when I made them sweet for breakfast." Tara

I love them both ways, it just depends on when and what I’m eating them with.  The following recipe is the savory version and goes great with New Orleans BBQ Shrimp or as a side dish for lunch or dinner like polenta.

What do you need for roasted garlic cheese grits?

• Unsalted Butter
• Water
• Milk
• Grits
• Roasted Garlic
• Parmesan Cheese
• Cheddar Cheese
• Worcheshire
• Salt and Pepper
• Hot Sauce, Optional

The Recipe…

Bring water, butter, and milk to a roaring boil in a large saucepan. Slowly add in the grits while constantly whisking at a boil and then turn down to simmer. Continue stirring  for 3-4 minutes.

Smash the roasted Garlic and stir into your Grits. Stir occasionally and let simmer for 10-12 minutes. Taste the grits and check for them to be soft and not hard anymore.

Add parmesan, Cheddar and Worcheshire, then season with salt and pepper. I like to add the worcheshire first and taste before adding salt because it can be salty. Add hot sauce if you choose to.

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Get the repine for New Orleans Style BBQ Shrimp

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Any Recipe Tips?

Tip #1

• Do not use quick grits, the texture will be more like cream of wheat.

Tip #2

• You can change these grits by adding other cheeses or by adding herbs such as oregano, basil, parsley, or thyme.

Tip #3

• I sometimes add a little cream or more butter to finish off to make them creamier. This is optional if you are trying to be healthier.

Tip #4

• If you have any left over, pour into a flat pan and chill. You can cut them into small dice, dredge in flour and pan fry. They make great little crispy croutons for salad or soup.

Can I make this ahead of time?

• Grits are best made the day of.  

Storing?

• Grits can be stored for up to 5 days in the refrigerator.
• When reheating add a little milk or stock to loosen and bring to the desired consistency.

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