This lactose free recipe, with its deep southern American roots, has always been economic and delicious as a side dish or breakfast addition. By adding some common Sephardic Jewish ingredients such as the olives, basil pesto, and sundried tomatoes, this entree is easily enhanced by Cabot’s flavored cheeses.
3 cups water
2 teaspoons pareve chicken bouillon granules
1 cup white stone-ground grits (not instant)
3 tablespoons prepared basil pesto
3 tablespoons sundried tomatoes in oil, drained and chopped
2 tablespoons Cabot Salted Butter, cut into pieces
2 tablespoons pitted kalamata olives, chopped
¼ teaspoon garlic salt
6 ounces Cabot Garlic & Herb Cheddar or Cabot 3 Year Cheddar, grated, divided (1 ½ cups)
PREHEAT oven to 350°F. Lightly oil 8-inch square baking dish and set aside.
In medium saucepan, bring water and bouillon to boil.
STIR in grits, lowering heat to maintain gentle simmer; cover pan and cook, stirring occasionally, until grits are thick, 5 to 7 minutes. Remove from heat.
STIR in pesto, tomatoes, butter, olives, garlic salt and 1 cup of cheese until well combined.
TURN mixture out into prepared baking dish, spreading evenly. (Recipe can be prepared ahead up to this point; cover and refrigerate, bringing to room temperature before baking.)
SPRINKLE grits with remaining ½ cup cheese. Bake for 20 to 25 minutes or until lightly browned. To serve, cut into squares or scoop out with serving spoon.
This is one of my favorite grit recipes. Garlic & Herb Cheddar, sundried tomatoes, and olives give this such wonderful flavor in my book!
This is a delicious change of pace for the usual cheese grits. I didn’t expect it to be so well received but everyone loved it!