The Ultimate Joanna Gaines Garlic Cheddar Grits Review: A Magnolia Table Culinary Journey (Even for Grits Skeptics)

Embarking on the ambitious journey of cooking every single recipe from Joanna Gaines’ beloved ‘Magnolia Table Cookbook’ is a culinary adventure filled with delicious discoveries, comforting classics, and occasionally, a dish that truly tests your palate. For me, that challenging dish, perhaps the hardest to genuinely appreciate, was undoubtedly the Garlic Cheddar Grits.

Now, let me preface this by saying I hold nothing but admiration for Joanna Gaines and her incredible ability to craft recipes that evoke warmth, hospitality, and the true essence of home. Her cookbooks have become staples in countless kitchens, inspiring home cooks to create memorable meals. However, when it came to these grits, my personal culinary history, or rather, my lack thereof with this particular Southern staple, became a significant hurdle.

My upbringing didn’t include grits. I arrived in the South later in life, and it seems my taste buds had already formed their unwavering opinions. It’s a curious thing, how deeply ingrained regional foods can be in one’s palate. While I’ve embraced many Southern culinary traditions with open arms – from fried chicken to pecan pie – grits remained an enigma, a texture and flavor profile I just couldn’t quite connect with. I truly believe that to genuinely love grits, you often need to have been raised on them, savouring them from childhood breakfasts. For me, even a little bit of exposure came a little too late.

Initially, I considered omitting this recipe from my grand Magnolia Table cooking project. The thought of preparing a dish I was almost certain my family wouldn’t enjoy seemed, well, counterintuitive to the joy of cooking. I knew going in that no one in my household was likely to be a fan. But a wise friend, a fellow culinary adventurer, gently nudged me. “You HAVE to give them a try,” she insisted, “especially if you want to honestly say you’ve cooked EVERY recipe in the book.” Her words resonated, reminding me that the spirit of such a challenge isn’t just about finding new favorites, but about experiencing the full spectrum of a cookbook’s offerings, even the unexpected ones.

So, with a deep breath and a commitment to completing my culinary quest, I plunged into Joanna Gaines’ Garlic Cheddar Grits recipe. The ingredients list promised comforting flavors: the sharp tang of cheddar, the aromatic punch of garlic, all swirled into that classic grits base. The process itself was straightforward, typical of many grits recipes, involving simmering the grains until tender and then incorporating the dairy and seasonings.

One notable deviation I made from the original recipe involved the cheese. Joanna’s recipe, like many traditional Southern grit preparations, calls for Velveeta. While I understand its role in achieving a specific creamy texture and flavor profile, my personal kitchen philosophy steers away from heavily processed ingredients whenever possible. I prefer to use whole, natural foods. Therefore, I opted for a substitute that aligns more closely with my cooking style: cream cheese. I find cream cheese to be an excellent alternative, providing a wonderful creaminess and richness that works beautifully in many dishes where a processed cheese might otherwise be called for. For anyone who shares a similar aversion to processed foods, cream cheese is the perfect swap. Just be mindful that while it adds lusciousness, it doesn’t carry the same salty, umami kick as Velveeta, so you’ll want to adjust your seasoning with a little extra salt, pepper, and perhaps a dash of garlic powder or onion powder to ensure the flavors are well-rounded and vibrant.

After preparing the grits, carefully stirring in the cheddar and my cream cheese substitution, I presented the steaming bowl to my unsuspecting family. We all gathered for the moment of truth, each taking a tentative spoonful. And… as expected, the “yucky faces” made their grand appearance all around the table! It was almost comical, a silent testament to our collective non-grits-loving palates. Despite the generous amounts of sharp cheddar and aromatic garlic, the underlying texture and subtle flavor of the grits themselves remained the dominant factor for us. We found it challenging to move past that initial bite and truly enjoy the dish. I honestly don’t think you could add enough cheese or garlic to make it an enjoyable experience for us beyond that single, polite taste.

But here’s the thing: taste is profoundly personal. Grits may very well be *your* thing, and if they are, more power to you! I genuinely don’t have a specific, articulate reason for not liking them beyond that deeply ingrained preference. It’s not the individual ingredients – I love garlic, I love cheddar, and I appreciate simple, comforting grain-based dishes. It’s just the unique character of grits themselves. As I mentioned, I truly believe it’s a food you have to be raised on, woven into the fabric of your culinary childhood, to truly appreciate. We even have a dear family friend who will happily eat grits plain, with nothing more than a simple pat of butter. For me, that’s a bridge too far – blagh, I could never! The texture, the subtle corn flavor, it just doesn’t resonate with my palate.

Regardless of whether you love ’em or hate ’em, grits hold an undeniable and permanent place as a Southern staple. They are a versatile dish, gracing breakfast tables with eggs and bacon, serving as a creamy side dish for lunch or dinner, and famously starring in iconic dishes like shrimp and grits. From simple preparations with butter to elaborate renditions with cheese, herbs, and various proteins, grits are deeply embedded in the cultural fabric of the American South. Their history traces back centuries, evolving from Native American origins to becoming a fundamental component of Southern cuisine. This culinary journey through Joanna Gaines’ cookbook reinforces that even the most celebrated dishes won’t appeal to everyone, but the experience of making them, understanding their place in cuisine, and appreciating the effort, is always worthwhile.

My journey through the ‘Magnolia Table Cookbook’ has been incredibly enriching, teaching me new techniques, introducing me to heartwarming recipes, and even confirming some long-held culinary preferences. The Garlic Cheddar Grits recipe, while not a personal favorite, was an essential part of that journey, pushing me to try something new and affirming the subjective nature of taste. It’s a reminder that cooking is as much about exploration as it is about indulgence.

I would love to hear your thoughts! Have you tried Joanna Gaines’ Garlic Cheddar Grits? Are you a grits lover or a skeptic like me? Let me know what you thought of them by leaving a comment below. Your perspectives are always valued!

Until next time, happy cooking, and remember to embrace every step of your culinary adventures!

Kendell

If you watched Joanna make this recipe on Season 2, Episode 1 of her new cooking show ‘Magnolia Table with Joanna Gaines‘ you can get the official recipe by CLICKING HERE, she generously shared it on her blog so you can recreate it at home!

Explore More Magnolia Table Season 2, Episode 1 Reviews:

Delve into my other culinary explorations from the same episode:

French Toast Crunch Review

Kale & Bacon Hash Brown Casserole (coming soon – stay tuned for this hearty breakfast classic!)

Blended Peach Sunrise (coming soon – a refreshing drink to brighten your day!)

Did you make this recipe or any other from Joanna Gaines’ collection? I’d love to hear about your experience! Let me know by leaving a review or comment below! And be sure to sign up for my newsletter to stay updated on new recipes and reviews. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes glimpses!