Roasted Garlic Grits

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Hello Foodie Friends!!! For those of you who celebrate Christmas, I hope you had a great holiday. I am happy to report that my family made it to DC safely, the food turned out wonderful, and we had a really great visit. They are back in MA now, and I must admit, I already miss them, but I have lots of pictures to hold me over until the next time we are all together :). Now, I am simply relishing in the next couple days of vacation, playing catch up on my favorite food blogs (prepare to be inundated with comments from me! :D), and celebrating Kwanzaa. And speaking of Kwanzaa, I, on behalf of Como Water, am participating in a Kwanzaa round up! I’ll let you all know when my specific post goes live, but you should check out Kwanzaa Culinarians now and throughout Kwanzaa for awesome recipes and background on the traditional African American celebration.

And now, onto these grits. Mmmmm, grits. 😀 Those of you who read Como Water regularly know that grits hold a special place in my heart. These particular grits were inspired by the Newman’s Own roasted garlic sauce I received this Fall as a part of the Tastemakers program. That night, I made Portabello Mushroom Parmesan, Italian Roasted Peas (recipe coming soon!!!) and these grits. And boy did these grits exceed my expectations… creamy, silky, savory, fragrant. These are definitely not your mama’s grits, but they are lovely and wonderful in their own right! I hope you enjoy them and Happy Tuesday! 😀

Roasted Garlic Grits (Printable Recipe)


1/4 red onion–finely diced

2 tablespoons olive oil (+ 1-2 tablespoons to roast garlic)

1/2 cup old fashioned grits

1 cup vegetable broth

1/2 cup water

1/2 cup unsweetened almond milk (or preferred milk)



1-2 tablespoons Earth Balance (or butter/margarine)

1-2 bulbs roasted garlic

Parmesan cheese (optional)


*Preheat oven to 400 degrees F. Slice ~1/4 inch off top of garlic. Drizzle with olive oil. Sprinkle with salt and pepper. Wrap in foil. Add to baking dish. Roast ~20-30 minutes until garlic is soft and lovely. Set aside.

*Heat olive oil over medium heat in a medium sauce pan. Saute onion until soft. Add a dash of salt and pepper. Once onion is soft, add broth, water, and milk. Heat on high until boiling. Once boiling, whisk in grits. Turn heat to low. Cover. Cook 15 to 20 minutes until grits have thickened, stirring occasionally.

*Remove grits from heat, add Earth Balance. Squeeze the roasted garlic out of their skins and into the grits. Stir well. Add Parmesan cheese (optional). Serve warm and enjoy!!!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Tiffany these sound amazing! I love roasted garlic and I can only imagine how good it would be in grits! Have a wonderful Kwanzaa!

  2. Roasted Garlic grits sound fantastic. I am already thinking of food to pair these with.

  3. ummm these sound fantastic! Glad you had a good holiday!

  4. Grits are my favorite Southern comfort food. When done right, they are perfection. I bet your with that roasted garlic were insanely good. I could see that with a herbed chicken or tofu dish and some greens.

  5. Savory grits are my favorite way to eat them! Glad you had such a great visit with your family!!

  6. I will drool for anything with roasted garlic and cheese and I can it in your recipe though have not heard and tried it before.

  7. Glad you enjoyed the visit with your family this holiday season! I am ready to celebrate all over again I had so much fun.
    Anyhow, you have really put a new and tasty twist on grits by that list of ingredients-yum! I know I would have to have seconds of this, so I will save this recipe with a note to make a double batch just to insure no one says I did not fix enough. Delicious post!

  8. mmmm mmmm yes! I love roasted garlic! It is amazing…and put it in grits? Honey, you have my attention!

  9. Yum! These sound like very traditional cheese grits to me. I absolutely looooove cheese grits (especially with shrimp) and the addition of roasted garlic sounds awesome!!! I hope you have a wonderful holiday 🙂

  10. Happy Kwanzaa! That roasted garlic is singing girl, super tasty!

  11. OH yeah! This is my kind of grub. Wow!

  12. I just read about kwanzaa – a week long celebration, that should be fun.
    Sometimes I make polenta in sort of a similar way, its delicious

  13. I love me some good grits and these look fantastic! Mmm…garlic!!

  14. Oh my stars! I could be happy eating this for the rest of my life!

  15. Tiffany! Oh how I have missed you! I am glad you had a good holiday and a great visit with your family! These grits look sensational! Roasted garlic….I can’t even speak!
    : )

  16. Yummy grits! I loved this recipe. The writeup is great and the pictures make me so hungry!

  17. Tiffiany, this is one outstanding dish!! I would eat a whole bowl and lick it clean. Okay.. maybe that was too much TMI. LOL! Wishing you a Happy and Prosperous New Year!!

  18. I live very near to DC! It’s been years since I’ve heard anything about kwanzaa!

    Those grits look amazing. I love grits! If you ever need a guest blog, let me know!

  19. I absolutely LOVE roasted garlic, never made or eaten grits before, maybe it’s time I tried. Going to read about Kwanzaa now, intrigued!!

  20. Tiffany, I need to show this garlic heaven to French hubby. This recipe will keep him happy! So glad to hear that Christmas turned out well. Too short in the end, eh? We don’t know where the days went catching up, but full of precious moments together.
    All the best for a fabulous New Year and here’s to many more of your amazing veggie recipes. Enjoy Kwanzaa – sounds so interesting.

  21. OOoh, roasted garlic makes everything tastier!!! Well, maybe not cake 🙂 These grits sound fabulous!!! Happy New Year, my friend…so nice your family came to celebrate Christmas in DC!

  22. wow…great idea for grits 🙂

  23. I am sooo going to make this. Leave it to you, Tifanny, to turn plain-ole grits into something flavorful and special. I’m glad you have a good holiday with your family.


  24. That dish with roasted garlic sound amazing.

  25. I *still* haven’t had a chance to taste grits, and boy do I love anything with roasted garlic. Sounds absolutely lovely!

  26. That photo of the roasted garlic now has me craving a head of roasted garlic. Yum. These grits sound right up my ally. The more garlic the better!!

  27. I love grits! The roasted garlic sounds delicious!

  28. Love grits. Love roasted garlic. These are definitely in our future…
    Happy Holidays!

  29. Thanks for the comments everyone! 😀

  30. Gosh, I love grits. And I’ve definitely never made them with roasted garlic (and am now kicking myself for it). What a fabulous idea! Oh, and Happy New Year of course!

  31. Awesome photos of the grits!! I either get too much steam on my lens or can’t wait and eat them all before they cool. HA!

    Lovin’ your blog.

  32. I have never tried making grits before but I’ve been seeing a lot of recipes recently and I definitely have to try it out. Yours sounds a-maz-ing! With the roasted garlic & parmesan…yummm! Right up my alley!

  33. Made these this morning – delicious! I used the chipotle flavor of Parma vegan parmesan, to add a little hotness.