Roasted Garlic Jalapeno Cheese Grits
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
58
Spice
34
Sweetness
41
Sourness
36
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.5 cups
Chicken Stock (low-sodium)3 cup
Grits (not quick style)230 g
Sharp Cheddar (shredded)1 tsp
Cayenne Pepper1 tsp
White PepperDirections:
1
Preheat the oven to 325 degrees F
2
Lightly butter a 2-quart oven-safe dish
3
Cut the top off of the garlic head to expose the garlic
4
Put the head on a piece of aluminum and drizzle with olive oil
5
Sprinkle with salt and pepper and close
6
Place the garlic into the oven and roast until soft, about 45 minutes
7
Remove from the oven and open to cool slightly before using
8
Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat
9
Add the grits and stir well with a whisk
10
Cook, stirring constantly, until the liquid is absorbed, about 5 minutes
11
Remove from the heat and stir in the butter
12
Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper
13
Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil
14
Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top