Let us tell y'all how much we love some damn grits, ok? Bet. Now that we got that out of the way, we have to bless y'all with a simple, yet versatile grits recipe. Let's start with the items that this recipe does not call for:
sugar, honey, splenda (heathens. Go argue with your dusty cousins)
We may add grits to a side of just about everything and we aren't ashamed. Anyway, take a look at one of our favorite side piece dishes below:
Roasted Garlic Grits
1 cup Old fashioned grits
2 cups of low sodium chicken stock
1/2 cup of heavy cream
sea salt to taste
2 tbs of butter, or more if you're fat like us
1 head of roasted garlic, chopped
1 tbs of olive oil
- Preheat your oven to 400 degrees
- Remove the extra layers of papery skin from the head of garlic Don’t remove all of the skin, or the individual layers of skin from the cloves. The garlic will fall apart and you’ll be toast.
3.Cut the top off of the garlic, and drizzle it with olive oil. Wrap the garlic in foil, and roast in the oven for 35-40 minutes. Let it cool, then squeeze the heads of garlic from their skins, chop, and set aside.
- Bring the water to a boil, and add the sea salt
- Pour in the grits, and stir briskly. Turn the heat down, and cook on medium low heat for about 15 minutes, or until they’re creamy and cooked through. Watch them carefully! Don't let them get stuck to the bottom of the pot, and don't let them get lumpy. That's gross.
- Stir in the butter, heavy cream and the chopped garlic, stir to combine
*Taste the grits, and add more salt as needed