Blue Cheese Grits With Roasted Garlic Recipes

BLUE CHEESE GRITS WITH ROASTED GARLIC

Steps:

• Preheat oven to 400°F.
• Brush garlic with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 15-20 minutes, until soft and caramelized. Set aside to cool.
• Pour water into a heavy saucepan over medium heat; add salt. Slowly stir in grits, adding in a steady stream.
• Bring to a boil and cook, stirring, for about 10 minutes, or until thick and smooth with a soupy consistency. Add more water if necessary.
• Squeeze garlic into grits. Add Tabasco, butter and cheese, keeping aside a large handful of cheese to garnish.
• Stir in eggs and cream and season with salt and pepper to taste. Pour into a baking dish and sprinkle with reserved cheese.
• Bake for 30-40 minutes or until puffed and golden. Serve with roast chicken or pork.

GARLIC ROASTED GRITS

Steps:

• In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes.
• Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately.
• Preheat oven to 300 degrees F.
• Break apart the garlic cloves and remove the outer paper but leave on the skin. Toss in a baking pan with olive oil. Roast in oven for 30 minutes. Remove from oven and let cool. Squeeze garlic clove out of the skin.

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.

CREAMY GRITS WITH ROASTED BUTTERNUT SQUASH AND BLUE CHEESE

Steps:

• Preheat the oven to 400°F.
• Toss the squash with the olive oil to coat evenly and season with salt and pepper to taste. Spread in a single layer on a rimmed baking sheet and bake until golden brown around the edges, 30 to 35 minutes, stirring halfway through.
• While the squash is baking, bring the water to a boil in a large saucepan. Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly. Reduce the heat to low and cook and stir for 15 to 20 minutes, until the grits begin to thicken. Add the milk and continue to cook and stir for another 5 minutes, until the grains are tender and the mixture is thick.
• Remove from the heat and add the Parmesan cheese, butter, and rosemary, stirring to melt. Taste for seasoning and add salt and pepper, if desired.
• Place the grits on a platter or divide evenly between individual serving plates and scatter the roasted squash on top. Sprinkle with the Gorgonzola, garnish with rosemary, and serve warm.

BAKED GARLIC WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 375 degrees.
• Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top garlic cloves.
• Remove any loose papery outer skin.
• Place garlic cut side up in nonaluminum baking dish.
• Top with butter.
• Pour oil over.
• Add 1 can broth and white wine to dish.
• Sprinkle chopped rosemary over garlic.
• Place 2 rosemary sprigs in dish.
• Season with pepper.
• (Can be made 8 hours ahead. Cover; chill).
• Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hr 15 minutes.
• Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
• Discard rosemary sprigs.
• Garnish with fresh rosemary sprigs.
• Serve with bread.

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.

CREAMY ROASTED GARLIC CHEESY GRITS

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 1/2 tsp. oil. Wrap in foil. Bake 30 min.
• Meanwhile, bring water and bouillon granules to boil in medium saucepan on medium-high heat, stirring occasionally to dissolve granules. Gradually stir in grits until blended; cook on low heat 5 min., stirring occasionally. Remove from heat. Add 1/2 cup shredded cheese and Neufchatel; stir until cheeses are completely melted.
• Whisk eggs and milk in small bowl until blended; stir in small amount of hot grits mixture until blended. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
• Slip roasted garlic from skins; mash to paste. Stir into grits mixture. Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 30 min.; sprinkle with remaining shredded cheese. Bake 10 min. Let stand 10 min. before serving.

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.

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.