Goat Cheese Basil Grits
"A Taste of Asheville" by Michael Hastings Tupelo Honey Cafe releases its first cookbook, featuring creative Southern comfort food. Winston-Salem Journal
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- 3 cup(s) water
- 1 teaspoon(s) sea salt
- 1 1/4 cup(s) quick-cooking grits
- 1 tablespoon(s) unsalted butter
- 2 tablespoon(s) cream
- 4 ounce(s) goat cheese
- 2 tablespoon(s) chopped fresh basil, for garnish
- In a heavy saucepan, bring the water and salt to a boil over high heat. Stir in the grits and butter and bring back to a boil. Add the cream and decrease the heat to low, simmering about 5 minutes or until mixture is creamy and thick. Remove the pan from the stove and whisk in the goat cheese until melted. Garnish with the basil.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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