The addition of goat cheese makes this traditional Southern side dish smooth and satisfying. Garnish with an extra sprig of fresh parsley.
4 cups water
1 cup uncooked quick-cooking grits
3/4 teaspoon salt
1/2 cup (4 ounces) goat cheese
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh basil
1/4 teaspoon freshly ground black pepper
How to Make It
Bring 4 cups water to a boil in a medium saucepan. Gradually add grits and salt to pan, stirring constantly with a whisk. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese and remaining ingredients.
Good, but not a lot of flavor. I have made it several times, and have halved the recipe while still putting in the same amount of goat cheese, which helped. Using whipped goat cheese blends better. Served it with chicken, steak, and pork chops.
Just not what I want in grits. The fresh herbs and goat cheese were ok, but not leaving me want ing more. They just didn't seem to go together and I had to add more salt to make it savory enough. There are much better cheeses to put in grits like parmesean, cheddar, mozzeralla or gouda.
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