All I Want for Christmas is Garlic Cheese Grits

December 5, 2012 | By | Comments (3)

shrimp grits sl 1891994 l All I Want for Christmas is Garlic Cheese GritsNancy Jones of Raleigh, North Carolina, asked for a substitution for garlic cheese in a tube, a discontinued ingredient in one of our past cheese grits recipes. Substitute 6 ounces of Velveeta and 1 clove of pressed garlic in any recipe calling for a (6-oz.) tube of pasteurized processed cheese with garlic. We love the garlicky Cheddar grits in Hominy Grill’s Shrimp and Grits, as well as the shrimp sauce. Serve this combo for Christmas morning breakfast to rave reviews!

Hominy Grill’s Shrimp and Grits
Makes 6 servings
Hands-on time: 50 min., Total time: 50 min.

2 pounds unpeeled, medium-size raw shrimp (31/40 count)
2 tablespoons all-purpose flour
5 bacon slices, chopped
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 teaspoons hot sauce
1/2 teaspoon salt
Creamy Cheddar Cheese Grits

1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 31/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.

Quick-Cooking Creamy Cheddar Cheese Grits
Makes 6 servings
Hands-on time: 25 min. Total time:  25 min.

4 tablespoons butter
41/2 cups milk
2 teaspoons salt
1/2 teaspoon hot sauce
1 garlic clove, pressed
2 cups uncooked quick-cooking grits
1 (10-oz.) block sharp white Cheddar cheese, grated

1. Bring 2 Tbsp. butter, next 4 ingredients, and 41/2 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 to 15 minutes or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

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  1. Jean Hendrickx

    Cheddar cheese is a relatively hard, pale yellow to off-white (unless artificially colored), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset,[1] cheeses of this style are produced beyond this region and in several countries around the world. ,

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    March 12, 2013 at 2:07 pm
  2. Kenny Kratchman

    cheddar cheese can be considered as one of the best tasting commercial cheese, i really love its taste…

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    January 10, 2013 at 6:08 am
  3. Recipe Roundup 12/5/2012 | DamnFineEating

    […] Garlic Cheese Grits (Southern Living) […]

    December 5, 2012 at 10:59 pm

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