- 4 1/2 cups water
- 1 cup grits, quick or old-fashioned (not instant)
- 1/4 teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 2 medium cloves garlic, minced
- 1/2 cup shredded extra-sharp Cheddar cheese
- 1/2 cup grated sharp Italian cheese, such as Pecorino Romano or Parmesan
- 1/8 teaspoon cayenne pepper, or to taste
- Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
- Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.
- Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from the heat.
- Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared baking dish.
- Bake, uncovered, until bubbling and crusty on top, about 45 minutes.