Roasted garlic is the mellow and buttery alternative to the pungent taste and smell of raw garlic. When you’re wanting a hint of garlic in your cooking, try using roasted garlic cloves. If you’re wondering how to roast garlic, read on!

Here’s an easy method of roasting a head of garlic.

Preheat your oven to 375°. Take a head of garlic and cut off the top quarter so that the garlic cloves are exposed. Place the head of garlic on a piece of tin foil, and lightly drizzle with olive oil. Sprinkle a little salt on top and then seal up the garlic in the foil.

Place the foil pack on a cookie sheet or in an oven-safe baking dish and roast for 20 to 30 minutes. Check at the 20 minute mark to make sure the garlic isn’t burning. You want it nicely golden, like this:

Remove from the oven and let the garlic cool just a bit before attempting to handle it. To remove the garlic cloves, squeeze the head of garlic from the bottom. The individual cloves should  pop out easily. If not, use a fork to gently pry out the stubborn cloves.

And there you have it! Mellow, buttery, yummy garlic goodness just waiting to be used in a variety of ways. I like to use roasted garlic cloves in mashed potatoes, dips, hummus, garlic bread spread, sauces, salad dressings…you get the idea.

If you don’t use all the roasted cloves at once, just place the unused cloves in a small, tightly sealed glass container, and they’ll keep in the refrigerator for up to 10 days.

Hint: you can use this same method to roast garlic using your gas grill outside. Just place the foil pack on a grill-safe pan or even directly on the grates. Caution: the garlic will roast very quickly with this method, so check the foil pack often!

How To Roast Garlic

 

Print

Prep time

1 min

Cook time

30 mins

Total time

31 mins

 

How To Roast Garlic

Author: Zesty Olive

Ingredients

• 1 large head of garlic
• Olive oil
• Salt

Instructions

1. Preheat oven to 375°.
   
   
2. Take a head of garlic and cut off the top quarter so that the garlic cloves are exposed.
   
   
3. Place the head of garlic on a piece of tin foil, and lightly drizzle with olive oil. Sprinkle a little salt on top and then seal up the garlic in the foil.
   
   
4. Place the foil pack on a cookie sheet or in an oven-safe baking dish and roast for 20 to 30 minutes. Check at the 20 minute mark to make sure the garlic isn't burning.
   
   
5. When the garlic head is nicely golden, remove from the oven and let the garlic cool before attempting to handle it.
   
   
6. To remove the garlic cloves, squeeze the head of garlic from the bottom. The individual cloves should easily pop out. If not, use a fork to gently pry out the stubborn cloves.
   
   
7. Notes:
8. Unused garlic cloves can be kept for up to 10 days in a small, tightly sealed glass container in the refrigerator.
   
   
9. You can use this same method to roast garlic using your gas grill outside. Just place the foil pack on a grill-safe pan or even directly on the grates. Caution: the garlic will roast very quickly with this method, so check the foil pack often.

3.5.3208

Calling all southerners, cheese lovers, and grits lovers: behold; here’s the gluten-free cheesy grits recipe that you’ve been craving.

Note: This post contains Amazon affiliate links.

This is a fool-proof method of cooking grits – not the quick-cooking kind; no, no, no! This is the healthy alternative (gluten-free) and tasty alternative (you’ve got to season those grits, oh yes!) and kick it up with some additional inclusions. We’ll use cheese for this recipe, but there are other yummy additions if you’re not a cheese lover. (What?!)

I have to say, these grits were amazing, especially paired with some organic scrambled eggs.

Here’s what you need to create the perfect bowl of grits:

I recommend, wholeheartedly, Bob’s Red Mill Gluten Free Corn Grits. These have never let me down. Even if you’re not gluten free, give these a try – you’ll never know the difference. You’ll need some cheddar cheese, grated or cubed. You’ll need a dollop of milk, half and half, or even heavy cream; water, and seasoning. You’ll need salt and garlic powder. I also used Herbamare, which I’ve mentioned before on this site. Read more about it here.

Here’s the fool-proof method: you’ll bring water to a boil, add the grits and reduce to a simmer and stir, stir, stir. This will take a while, so don’t get busy doing something else because you’ll need to mostly hang out at the stove and stir, season, taste, and repeat. It’s really crucial that you stir often. You don’t want the grits to cook too quickly, so a very slow simmer for 25-30 minutes is optimal. Seasoning is very important, and you’ll likely use more seasoning than you think is necessary. Taste often. Grits are a blank canvas that must be seasoned, otherwise you will not love your grits.

I also cover the pot when not stirring, so grab a lid. This prevents the grits from occasionally popping out on your stove top or on you. They’re hot, so protect yourself!

Once the grits have cooked and become tender, I add a dollop of milk-based liquid. I happened to have heavy cream on hand, so I added a dollop (about a tablespoon or so) to the grits prior to adding the cheese. This made the grits very creamy!

I added the cheese as the last step. Just stir until the cheese is melted and then remove from heat and let sit, covered, for 5 minutes before serving. (If you’re not a cheese lover, you could add crumbled bacon, or cubed ham.)

For a true southern experience, serve with eggs. My favorite is scrambled eggs with grits. Southerners know the trick of actually combining the scrambled eggs and grits together and enjoying but I’ll let you try that on your own. 😉

YOU MAY ALSO LIKE:
Gluten-Free Cranberry Orange Blender Muffins
Baked Scalloped Potatoes With Cheese
Gluten-Free Almond Butter and Chocolate Chip Blondies

Gluten Free Cheesy Grits

 

Print

Cook time

25 mins

Total time

25 mins

 

Gluten Free Cheesy Grits

Author: Zesty Olive

Serves: 2 - 4 servings

Ingredients

• 3 cups of water
• ⅔ cup Bob's Red Mill Gluten Free Grits
• 1 Tablespoon milk, half and half, or heavy cream
• Salt
• Garlic powder
• Hebamare (optional)
• ½ cup cheddar cheese, shredded or cubed

Instructions

1. Bring water to boil. Add grits, stir and immediately reduce heat to a very low simmer.
   
   
2. Add ½ tsp. salt; stir. Cover with lid to keep spatter contained. Check and *stir frequently.
   
   
3. *It’s really crucial that you stir often. You don’t want the grits to cook too quickly, so a very slow simmer for 25-30 minutes is optimal. Seasoning is very important, and you’ll likely use more seasoning than you think is necessary. Taste often. Grits are a blank canvas that must be seasoned, otherwise you will not love your grits.
   
   
4. When grits **soften, season to taste with salt, garlic powder and (optional) Herbamare.
   
   
5. **If grits cook too quickly and begin to stick before softening, make sure your heat is turned very low, add a little more water, stir and check frequently.
   
   
6. Before serving, add cheese and stir to melt completely.
   
   
7. Remove from heat and let sit, covered, 5 minutes prior to serving.

3.5.3208