Garlic Cheese Grits Food

GARLIC CHEESE GRITS

Steps:

• Cook grits according to package directions. Add cheese, butter and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Sprinkle with additional cheese if desired.

ROASTED GARLIC & CHEESE GRITS SOUFFLé

Steps:

• Heat oven to 350°F.
• Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
• Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
• Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
• Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.

GARLIC GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring water to a boil in a large saucepan with garlic and salt. Stir in grits, reduce heat to low, and cook until thick, about 5 minutes, stirring frequently. Remove from heat and stir in cheese and butter until melted. In a small bowl, whisk together egg and milk, then stir into grits. Pour grits mixture into greased casserole dish.
• Bake in preheated oven for 20 to 25 minutes, until firm.

CHEESY GARLIC GRITS

Steps:

• In a saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 4-5 minutes or until thickened. Add cheese and garlic powder; stir until cheese is melted. Pour into greased 2-cup baking dish., In a small bowl, combine cornflakes and butter; sprinkle over grits. Bake, uncovered, at 350° for 10-15 minutes or until firm and top is lightly toasted.

CHEESY ROASTED GARLIC GRITS

Steps:

• 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!

GARLIC CHEESE GRITS

Steps:

• Bring water and salt to a boil in a heavy saucepan. Stir in grits: cook until thick. Stir in Kraft Garlic Cheese and butter.
• Pour eggs into a one cup measuring cup and add enough milk to make one cup. Add to grits.
• Pour into a greased 9x12 baking dish. Bake 45 minutes to 1 hour @ 400 degrees. Bake until top is turning brown.

GARLIC CHEESE GRITS

Steps:

• Bring water and salt to boil in a large saucepan. Add grits, reduce heat to maintain a simmer, and cook for 20 minutes. Add milk, eggs, butter, cheese, garlic, and onion, and cook until grits are creamy and cooked to your liking.

KENTUCKY GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

CHEESE STUFFED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees.
• With a serrated knife, cut a loaf of Italian bread into even slices without slicing all the way through the bread.
• In a small bowl, mix softened butter with Italian and bagel seasonings until smooth.
• Spread butter mixture on the inside of each side of bread with a pastry brush or knife. Save a little for the top of the bread.
• Spread herb butter on top of bread loaf or drizzle with a little olive oil. Insert slices of mozzarella cheese between each slice of bread, being careful not to break it apart.
• Add shredded parmesan cheese between bread slices to create a nice layer of cheese. Sprinkle remaining parmesan cheese on top of bread.
• Wrap loaf of bread in aluminum foil and place on a baking tray or cookie sheet.
• Bake in a 350 degree oven for 20 to 30 minutes until cheese melts and crust is golden brown.

GARLIC CHEESE GRITS CASSEROLE

Steps:

• 1. In a large saucepan bring the water to a boil. Add the garlic powder, salt and pepper. Gradually stir in the grits. Lower the heat and simmer, stirring occasionally, for 5 minutes.
• 2. Remove the pan from the heat and stir in the butter and 1 cup of cheese until melted.
• 3. In a small bowl mix the eggs with the milk. Stir the mixture into the grits. Pour the grits into a greased 2-quart casserole dish.
• 4. Sprinkle with the remaining cheese. Bake at 350 degrees for 1 hour.

BAKED GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 °F. Grease a 4 quart casserole dish.
• Bring the broth, garlic powder, salt and pepper to a boil in a 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 minutes.
• Add the cubed cheddar cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.

GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350°F.
• Cook the grits in the 3 1/2 cups water for about 15 minutes, or until done, stirring frequently (adjust water amount if needed).
• Mix in butter, garlic, and cream cheese, stirring until blended and butter melts.
• Allow to cool a little bit.
• Mix in salt, pepper, cream, hot sauce, and eggs (the eggs are why you don't want this hot at this point, or they will scramble on contact).
• Place mixture into a greased square casserole dish (or you may use a 8x8 baking pan).
• Bake at 350F for 55-60 minutes or until set and knife comes out clean.

PAULA DEEN'S BAKED GARLIC CHEESE GRITS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 4-quart casserole dish.
• Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan.
• Stir in the grits and whisk until completely combined.
• Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
• Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
• Pour the mixture into the prepared casserole dish.
• Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

GARLIC CHEESE GRITS

Steps:

• Bring water and salt to boil in a large saucepan. Add grits, reduce heat to maintain a simmer, and cook for 20 minutes. Add milk, eggs, butter, cheese, garlic, and onion, and cook until grits are creamy and cooked to your liking.

GARLIC CHEESE GRITS CASSEROLE

Steps:

• Lightly butter a 2 quart casserole and set aside, then, in a medium bowl, pour melted butter over cornflake crumbs and toss to coat. Set aside.
• Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
• In a 2 or 3 qt. saucepan, add water and salt and bring to a boil.
• Stirring constantly, slowly add grits, lower heat to medium low and continue stirring for 7 to 8 minutes (grits will be very thick.)
• Remove from heat and stir in garlic cheese and butter, until completely melted.
• Add egg and milk mixture and mix well, until thoroughly combined.
• Pour into prepared dish.
• Sprinkle top with buttered cornflake crumbs.
• Bake at 350 degrees for approximately 1 hour.
• Remove from oven and let rest (very important) for at least 15-20 minutes before serving.
• Cover and refrigerate leftovers.
• *NOTE: You may use this substitute recipe for garlic cheese, just be sure to make it ahead of time. GARLIC CHEESE Serves: Makes 4- 10 oz. portions (4 rolls) Prep Time: 35 Min Ingredients: 3 oz cream cheese, room temperature 1 Tbsp garlic powder 1 tsp seasoned salt 1 lb american cheese loaf (velveeta), shredded 1 1/2 lb sharp cheddar cheese, shredded Directions: 1 In the bowl of a stand mixer, beat cream cheese, garlic powder and seasoned salt until fluffy. 2 Add American cheese and mix well. 3 Add cheddar cheese and mix thoroughly, frequently scraping down sides of bowl and scraping up from the bottom. (This takes several minutes to become thoroughly incorporated.) 4 Divide garlic cheese into four equal portions, wrap well, then refrigerate or freeze. 5 SUGGESTION TO DIVIDE AND STORE: Put cheese into a gallon size zipper bag. Lay on flat surface, press to remove as much air as possible and zip bag closed. Using a rolling pin, roll and flatten until smooth, even and pressed into each corner of bag. Using a sharp chef's knife, cut bag in half, then cut each in half again to make four equal portions. Place each in a quart size zipper bag and freeze or refrigerate. 6 To use frozen portion, remove from freezer ahead of time and allow to come to room temperature before adding to a recipe.