Grits Southern Style with Roasted Garlic and Smoked Paprika

Grits Southern Style with Roasted Garlic and Smoked Paprika

Creamy stone-ground grits get deep flavor from roasted garlic and a smoky hit of paprika.

Total 1 hr 15 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Slow-simmered grits turn silky and rich when finished with mellow roasted garlic, sharp cheddar, and a dusting of smoked paprika. This Southern side works equally well under shrimp and gravy at dinner or alongside eggs and bacon for breakfast, bringing a touch of comfort to either meal.

Ingredients

  • 1 head garlic
  • 1 teaspoon olive oil
  • 4 cups whole milk
  • 1 cup water
  • 1 cup stone-ground grits
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika, plus more for garnish
  • 4 tablespoons unsalted butter
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons chives, chopped, for garnish

Method

  1. Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap loosely in foil.

  2. Roast the garlic until the cloves are soft and golden brown.

  3. Unwrap the garlic, let cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash into a paste with a fork.

  4. In a 6-quart saucepan, bring the milk and water to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

  5. Whisk in the grits and salt in a slow, steady stream, whisking constantly to prevent clumps.

  6. Reduce the heat to low and simmer the grits, stirring frequently, until thickened and tender.

  7. Stir in the roasted garlic paste, smoked paprika, and butter until fully incorporated.

  8. Add the shredded cheddar and black pepper, stirring until the cheese melts and the grits are smooth and creamy.

  9. Taste and adjust salt as needed, then spoon into bowls, dust with a pinch of smoked paprika, and top with chopped chives before serving.

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    Grits Southern Style with Roasted Garlic and Smoked Paprika

    Slow-simmered grits turn silky and rich when finished with mellow roasted garlic, sharp cheddar, and a dusting of smoked paprika. This Southern side works equally well under shrimp and gravy at dinner or alongside eggs and bacon for breakfast, bringing a touch of comfort to either meal.

    1 hr 15 min 4 servings 420 cal

    Ingredients

    • 1 head garlic
    • 1 teaspoon olive oil
    • 4 cups whole milk
    • 1 cup water
    • 1 cup stone-ground grits
    • 1 teaspoon salt
    • 1/2 teaspoon smoked paprika, plus more for garnish
    • 4 tablespoons unsalted butter
    • 1 cup sharp cheddar cheese, shredded
    • 1/4 teaspoon black pepper, freshly ground
    • 2 tablespoons chives, chopped, for garnish

    Method

    1. 1

      Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap loosely in foil.

    2. 2

      Roast the garlic until the cloves are soft and golden brown.

    3. 3

      Unwrap the garlic, let cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash into a paste with a fork.

    4. 4

      In a 6-quart saucepan, bring the milk and water to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

    5. 5

      Whisk in the grits and salt in a slow, steady stream, whisking constantly to prevent clumps.

    6. 6

      Reduce the heat to low and simmer the grits, stirring frequently, until thickened and tender.

    7. 7

      Stir in the roasted garlic paste, smoked paprika, and butter until fully incorporated.

    8. 8

      Add the shredded cheddar and black pepper, stirring until the cheese melts and the grits are smooth and creamy.

    9. 9

      Taste and adjust salt as needed, then spoon into bowls, dust with a pinch of smoked paprika, and top with chopped chives before serving.