Recipe: Grits with Roasted Garlic

Grits with Roasted Garlic

Serving Size: 5
Preparation Time: 0:40

Ingredients

1 head garlic
1 tbl oil olive
4 tbl butter
5 cups stock
1 cup grits
1/2 tsp salt

Preparation

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

© 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

Return to the
Global Gourmet^®
Main Page

Global Gourmet^®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Advanced Search
Recent Searches

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

New Green Basics
Cooking with Kids

Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search

About the
Global Gourmet^®
Contact Info
Advertising
Feedback
Privacy Statement

IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

Copyright © 1994-2008,
Forkmedia LLC