Garlic-Cheese Grits

• 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
• 1/8-1/4 teaspoon cayenne pepper or 1 teaspoon hot sauce, or to taste

Preparation

1. Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.
2. Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5-30 minutes, depending on the type of grits.
3. 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 heat.
4. Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared pan.
5. Bake, uncovered, until bubbling and crusty on top, about 45 minutes.

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