1 cup blue corn grits
4 cups water
½ cup olive oil
Salt, to taste
Blue Grits
with Confit Garlic
GRITS
CONFIT GARLIC
1 head garlic
Olive oil, as needed
Thyme
Olive oil, as needed
Thyme
METHOD
Preheat oven to 250°F.
Separate and peel the garlic cloves, keeping them whole.
Place the garlic and thyme in a small oven-safe pan and pour over enough olive oil to completely submerge the cloves.
Transfer to the oven and cook gently for 2–3 hours, until the garlic is completely tender and just beginning to turn golden. Remove from the oven and let cool in the oil.
Bring 4 cups of water to a rapid boil. Slowly pour in the grits, whisking constantly to keep everything smooth.
Continue cooking until the grits are tender and creamy, stirring often. If they get too thick before they’re fully cooked, add a little more water and keep going.
Once tender, season generously with salt and slowly whisk in ½ cup olive oil until glossy and creamy.
Cover and keep warm until ready to serve. If the grits tighten up while they sit, whisk in a splash of warm water to loosen them.
Spoon the warm grits into a serving bowl.
Top with plenty of the confit garlic cloves and oil-poached thyme.
Finish with a generous spoonful of the garlicky confit oil over everything.
Separate and peel the garlic cloves, keeping them whole.
Place the garlic and thyme in a small oven-safe pan and pour over enough olive oil to completely submerge the cloves.
Transfer to the oven and cook gently for 2–3 hours, until the garlic is completely tender and just beginning to turn golden. Remove from the oven and let cool in the oil.
Bring 4 cups of water to a rapid boil. Slowly pour in the grits, whisking constantly to keep everything smooth.
Continue cooking until the grits are tender and creamy, stirring often. If they get too thick before they’re fully cooked, add a little more water and keep going.
Once tender, season generously with salt and slowly whisk in ½ cup olive oil until glossy and creamy.
Cover and keep warm until ready to serve. If the grits tighten up while they sit, whisk in a splash of warm water to loosen them.
Spoon the warm grits into a serving bowl.
Top with plenty of the confit garlic cloves and oil-poached thyme.
Finish with a generous spoonful of the garlicky confit oil over everything.