Very good recipe. The grits was very creamy with just a hint of garlic....just right to me. If you like a stronger garlic flavor you will want to increase the amount. Being from the South however and having cooked grits many times I can tell you that the grits will be less lumpy if you put them into the water before you bring it to a boil.
I know that there are Velveeta haters out there but honestly folks it works well in this recipe. I used the "light" version it melted quickly and gave these grits a mellow cheesy taste. The garlic flavor is subtle and was just right. The grits were really runny at 25 minutes so I baked an additional 15 minutes. I made this to serve with a dinner entree so I didn't want grits that needed to be spooned out of the dish...that's OK for breakfast but not what I wanted for a dinner side dish. The consistency at 40 minutes was perfect: firm but still very moist and creamy.
I like reviewer Joni made Garlic Cheese Grits for years using the Kraft Garlic Cheese Roll. Kraft discontinued making the garlic cheese roll and I went into mourning. This recipe is very similar very good. The only changes I made were using two eggs instead of one and using 1/4 tsp. garlic powder instead of the chopped garlic. Hint 1: To make smooth grits as opposed to lumpy grits when the water comes to a boil slowly add grits while continuously stirring with a whisk. don;t forget to add the salt. Whisk until grits come to a boil then turn temp to low until grits are thickened and cooked stirring frequently. I place a lid loosely over the grits because when the grits start to thicken the mixture can "pop up" and burn your arm. Hint 2: It is important to temper the egg(s) before adding to the hot grits or there will be scrambled egg pieces in the grits. To temper egg(s) whisk egg(s) in a small bowl thoroughly. Pour some of the grit mixture about 1/2 cup into another small bowl or measuring cup. While whisking eggs slowly pour the grit mixture until all is incorporated. Then add this mixture to the grits. Lastly I do prefer the processed cheese product for this recipe. (I know.)
My family has used a recipe just like this for the several years. It has become a standard at every holiday meal. We all love it including my preschoolers.
Excellent fast easy side dish! I made bbq tilapia tonight and had this as my side dish. I am not a lover of processed cheese and like to keep calories low so I used taco flavored shredded cheese (1/2 cup tops). I only used 2 T butter and I sauteed the garlic in it and added it to the cooked grits. I mixed in the rest and baked. Even my picky husband loved it!
This recipe was easy and goodness it is good couldn't wait for the next meal to eat the leftovers!
Delicious. With some minor personal changes (used less garlic so it would not overpower the children)...these came out very good. My son loved it and requested I make grits like this all the time. Thanx.
these were delicious! i brought them to a supper club and several people who said that they normally hate grits actually went back for seconds!
Excellent! Used two cloves of garlic and it was VERY garlicky. I might add another egg next time because we were hoping it would be a little fluffier. It was perfect (to us) the next day however. Definite keeper!
Baking time was 50 minutes plus 10 minutes under the broiler. I love regular grits but had never tried them baked/as a casserole. I thought they were just okay but hubby liked them (he doesn't like regular grits).
