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

Yield: 4 servings
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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


  1. 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.
May 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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