Garlic and Parmesan Cheese Grits
I must admit that grits is not high on my list of favorite side dishes, but this recipe is delicious. The first time I made it I had some plain grits leftover from breakfast (my mother loved grits) and decided to add garlic and Parmesan cheese to serve them for dinner. Southern grits meet Italian flavors. It was so good, I started making it from scratch and it was even better. So, if you are not a grits lover, try this and I think you will become a convert.
- 2 tablespoons plus 1 tablespoon butter, preferably unsalted, divided
- 1/2 cup finely chopped onions
- 2 large cloves garlic, minced
- 1 cup quick grits (not instant)
- 3 cups water, or according to package directions
- Salt to taste
- 1/2 cup freshly grated Parmesan cheese
- Pepper to taste
Heat a medium saucepan over medium-high heat. Add 2 tablespoons of butter and swirl to coat bottom of pan. Add the onions and sauté until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the water and bring to a brisk boil. Gradually whisk in the grits, breaking up any lumps that form. Reduce heat to medium-low, cover, and cook until grits are thickened, about 5 minutes. (You do not want this too thick, so add a little water if needed.) Remove from heat. Stir in the cheese, 1 tablespoon of butter, more salt and lots of freshly ground pepper. Serve immediately.