Roasted Garlic Grits

From Butter Beans to Blackberries: Recipes from the Southern Garden(North Point Press)

By Ronni Lundy

This dish is a good substitute for mashed potatoes and is low-fat as well.

4 to 6 servings

Ingredients:

• 1 large head of garlic
• Olive oil
• 4 cups water
• 1 teaspoon kosher salt
• 1 cup stone-ground grits
• 2 eggs
• 1/2 cup milk

Preheat the oven to 350 degrees F.

Remove the loose outer skin from the garlic, then rub the head lightly with olive oil. Place it on a baking sheet and bake 30 to 35 minutes, until soft. Set aside to cool.

Generously grease a 1 1/2-quart casserole.

In a heavy saucepan, bring the water and salt to a boil. Slowly pour in the grits, stirring all the while to prevent lumping. Turn the heat down, so the grits cook at a simmer. Cook, stirring frequently, for 12 to 15 minutes, until the water is absorbed and the grits have softened some. Remove from the heat.

Remove the pulp from the garlic by lightly squeezing each clove. The roasted pulp will pop right out. Place it in a blender with the eggs and milk, and pulse until well blended. (Some of the garlic will be pulverized, and some will be in small chunks.)

Add the egg mixture to the grits, stirring constantly as you do. (The grits should be warm, but not so hot that they cook the eggs as they are added. If you suspect the grits are too hot, add about 1/2 cup to the egg mixture first, to warm it up, then add the eggs to the grits.)

Pour the grits into the casserole and bake for 50 minutes, until they are set and golden. Serve warm.

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