Creamy, cheesy, and full of roasted garlic flavor, these Southern-inspired grits bring comfort food to a new level.
Packed with protein from cheese and enriched with wholesome stone-ground corn, they’re both satisfying and nourishing.
The dish is naturally fiber-rich, lower in saturated fat compared to heavy cream-based sides, and makes a versatile option for weeknight dinners, holiday gatherings, or even meal-prep-friendly leftovers.
Roasted Garlic Cheese Grits
Equipment
- 1 Medium saucepan
- 1 Baking Sheet
- 1 sheet aluminum foil
- 1 Sharp Knife
- 1 Whisk
- 1 Cutting board
- Measuring cups and spoons
Ingredients
- 1 cup white or yellow stone-ground grits
- 4 cups chicken stock preferably from rotisserie chicken or low-sodium broth
- ½ cup half and half
- 5 sprigs fresh thyme
- 1 cup shredded fontina cheese
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 whole head of garlic
- 5 –6 dashes hot sauce or to taste
- Optional garnish: sliced green onions extra cheese, hot sauce
Instructions
- Prepare the Garlic for Roasting: Start by preheating your oven to 400°F (200°C). Take a whole head of garlic and, using a sharp knife, slice about ¼–½ inch off the top (the pointy end). This will expose the tops of all the garlic cloves, making them easier to roast. Place the garlic head on a small piece of aluminum foil, drizzle generously with olive oil, and wrap it tightly. This method allows the garlic to caramelize gently without burning.
- Roast the Garlic Until Soft and Sweet: Place the foil-wrapped garlic onto a baking sheet and roast it in the oven for 40–50 minutes, or until the cloves feel completely soft when pressed. The garlic should be golden, buttery, and aromatic. Remove it from the oven and let it cool slightly so it’s safe to handle. This step transforms sharp raw garlic into a mellow, almost sweet paste that will melt beautifully into the grits.
- Rinse and Clean the Grits: While the garlic is roasting, pour the stone-ground grits into a mixing bowl and cover them with cool water. Stir gently with your fingers or a spoon—any husks or loose chaff will float to the surface. Carefully tilt the bowl and drain off the water along with the floating particles, leaving the cleaned grits behind. This step ensures your final dish has a smooth, creamy texture without unwanted grit or bitterness.
- Infuse the Broth with Fresh Thyme: In a medium saucepan, bring 4 cups of chicken stock to a boil over medium-high heat. Drop in the sprigs of fresh thyme. Allow the herbs to simmer briefly so their natural oils and fragrance infuse the broth. This gives the grits a subtle earthy depth of flavor before you even add the corn.
- Cook the Grits Slowly: Once the broth is boiling, gradually whisk in the rinsed grits. Keep the whisk moving to prevent lumps from forming. As soon as the liquid returns to a boil, reduce the heat to low, cover the pan, and let the grits simmer gently for 30–35 minutes.Stir every few minutes, scraping the bottom of the pan to prevent sticking or scorching. The mixture will thicken slowly, becoming creamy and smooth.
- Make the Roasted Garlic Paste: By now, the roasted garlic should be cool enough to handle. Gently squeeze each clove from the base, pressing the soft, caramelized flesh onto a cutting board. Roughly chop the cloves, then use the flat side of your knife to smear them into a smooth paste. This ensures the garlic distributes evenly throughout the grits.
- Blend in the Roasted Garlic: Stir the roasted garlic paste directly into the simmering grits. Whisk until the garlic dissolves into the mixture, giving the grits a warm, savory flavor. Taste a small spoonful—you should notice a deep, sweet garlic flavor without harshness.
- Add the Creaminess: Pour in the half and half, stirring to loosen and enrich the grits. The dairy helps balance the roasted garlic and gives the dish a luxurious creaminess without being too heavy.
- Melt in the Cheeses: Sprinkle in the shredded fontina and cheddar cheese, a little at a time, while stirring constantly. Both cheeses will melt quickly, blending into the grits to create a silky, cheesy consistency. Keep stirring until no visible shreds remain. The mixture should look glossy, thick, and incredibly creamy.
- Season to Perfection: Add salt, black pepper, and hot sauce. The hot sauce should be added gradually—start with a few dashes and taste as you go. The acidity and spice cut through the richness of the cheese and cream, giving the dish a balanced flavor.Adjust the seasoning until it matches your taste preferences.
- Rest and Hold Before Serving: If you’re not ready to serve immediately, cover the pot and keep the grits warm on low heat. They will continue to thicken as they rest. To bring them back to a creamy consistency before serving, stir in a splash of broth, milk, or a small pat of butter.
- Garnish and Serve: When ready to serve, spoon the hot, cheesy grits into bowls or onto plates. Garnish with sliced green onions, extra cheese, or a drizzle of hot sauce for extra flavor and color. These grits pair wonderfully with roasted meats, barbecue, seafood, or can even be enjoyed as a stand-alone comfort dish.
Notes
- Always rinse stone-ground grits to remove chaff for smoother texture.
- Roast garlic until golden and soft for the sweetest flavor.
- Stir grits frequently while simmering to prevent sticking or clumping.
- Add cheeses gradually so they melt evenly without clumping.
- Adjust hot sauce to personal spice preference.
- Grits will thicken as they cool—reheat with a splash of broth or milk.
- Fresh thyme adds depth but can be swapped with rosemary or sage.
- Leftovers reheat well and are even creamier the next day.
- Use high-quality cheese for the best flavor payoff.
- For extra creaminess, stir in a pat of butter before serving.
Chef’s Secrets for Perfect Results
The secret to creamy, luscious grits lies in low and slow cooking.
Grits need time to absorb liquid, so resist the urge to rush.
Stirring frequently prevents scorching and ensures every grain cooks evenly.
Roasting garlic in foil is another game-changer—it softens raw garlic’s bite and transforms it into a buttery, sweet paste that blends effortlessly.
For the cheese, always shred your own from a block instead of buying pre-shredded; this avoids added starches that can make grits grainy.
Finally, taste as you go—grits are naturally mild and need thoughtful seasoning to shine.
Serving Suggestions to Elevate Flavor
These roasted garlic cheese grits make a versatile side dish that pairs well with a wide range of mains.
Serve them alongside roasted chicken, grilled steak, or smoky barbecue ribs for a hearty Southern-inspired meal.
They’re also a classic match for shrimp, seared scallops, or catfish, bringing balance to seafood dishes with their creamy base.
For a brunch option, top with crispy bacon, fried eggs, or sautéed vegetables.
Garnish with fresh herbs, hot sauce, or extra cheese just before serving for a restaurant-quality finish.
Storage Tips for Maximum Freshness
Leftover grits store beautifully, making this recipe excellent for meal prep.
Transfer cooled grits to an airtight container and refrigerate for up to 3–4 days.
They will firm up as they chill, but don’t worry—reheating is simple.
Add a splash of broth, milk, or even water before reheating in the microwave or on the stovetop to restore their creamy consistency.
If you want to freeze them, spread cooled grits in a shallow dish, cut into squares once firm, and store in freezer-safe bags for up to 2 months.
Reheat straight from frozen with added liquid to loosen them back up.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply swap the chicken broth with vegetable broth. The roasted garlic and cheese still deliver plenty of flavor, making this an easy vegetarian-friendly option.
2. What’s the difference between stone-ground and quick grits?
Stone-ground grits are less processed, with a heartier texture and richer corn flavor. Quick grits cook faster but lack depth. For best results in this recipe, stick with stone-ground grits.
3. Can I prepare the roasted garlic ahead of time?
Absolutely. Roast garlic up to 3 days in advance and store it in the fridge, tightly wrapped. When ready to cook, mash it into a paste and stir into the grits as directed.
4. How do I keep grits from getting lumpy?
The key is to whisk constantly while adding grits to boiling liquid. This prevents clumps from forming. Stir frequently during cooking to maintain smooth, creamy texture.
5. What other cheeses can I use?
This recipe is flexible! Try Gruyère for nuttiness, Parmesan for sharpness, or Monterey Jack for mild creaminess. Mixing two cheeses always gives more depth of flavor, so don’t hesitate to experiment.
