Description
This recipe transforms quick-cooking instant grits into a rich, savory dish featuring melted Monterey Jack cheese and a vibrant, garlicky red swirl made from sun-dried tomatoes and roasted garlic.
Ingredients
- 1.5 cups instant grits
- 3 cups whole milk or water
- 0.5 tsp fine sea salt
- 1 tbsp unsalted butter
- 0.5 cup shredded Monterey Jack cheese
- 0.5 cup oil-packed sun-dried tomatoes, drained
- 6–8 roasted garlic cloves
- 2 tbsp extra virgin olive oil
- 0.5 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- 0.125 tsp salt
- 1 pinch black pepper
- 1 tsp fresh parsley, chopped
Instructions
- Prepare Tomato Garlic Swirl: In a food processor, blend sun-dried tomatoes, roasted garlic, olive oil, dried oregano, red pepper flakes, salt, and pepper until a thick paste forms. Set a small portion aside for garnish.
- Cook Grits Base: Bring 3 cups of milk or water and 0.5 teaspoon salt to a boil in a saucepan. Whisk in the instant grits slowly, then reduce heat, cover, and cook for 1 minute. Stir frequently.
- Incorporate Cheese and Butter: Remove from heat. Stir in butter and Monterey Jack cheese until melted and smooth. Add extra milk or water as needed to reach desired consistency.
- Serve with Swirl: Transfer hot grits to serving bowls. Add dollops of the prepared swirl mixture and gently swirl into the grits with a spoon.
- Garnish and Serve: Garnish with the reserved swirl and chopped fresh parsley. Serve immediately while hot.
Notes
For the creamiest results, use whole milk instead of water. The sun-dried tomato swirl can be made up to three days in advance and stored in the refrigerator. Reheat leftover grits by stirring in a splash of milk or water over low heat; avoid using the microwave, as it dries out the grits.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg