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Roasted Garlic Grits

Savory grits side dish. Good with roast meat and gravy or pan juices.

Ingredients:

1 whole head of garlic, roasted and cooled

1 cup medium coarse stone-ground grits

4 cups chicken or pork stock

1/4 cup mascarpone cheese (or cream cheese)

1/2 tsp cracked pepper

1/3 cup chopped fresh parsely (or crumble in some dried)

1 1/2 tsp kosher salt

Directions:

1. Mash the roasted cloves into a coarse paste. Place garlic paste, stock and grits into a medium saucepan. Stir well and heat over medium high heat until bubbling. Reduce the heat and continue to simmer the grits, stirring occasionally, for 15 to 20 minutes, adding more liquid if necessary. Take a small spoonful to test for doneness. Once the grits are quite thick and soft, remove the pot from the heat and stir in the salt. pepper, mascarpone, and parsley until the cheese is evenly distributed.

Notes:

To roast garlic in a toaster over:
Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Rub olive oil over the whole bulb. Wrap loosely in tin foil and bake for 40 minutes. Cloves should feel soft when pressed. Allow to cool a bit and then squeeze cloves out of bulb.