Photo: Randy Mayor; Styling: Jan Gautro
Yield
10 servings (serving size: about 1/2 cup)

The addition of goat cheese makes this traditional Southern side dish smooth and satisfying. Garnish with an extra sprig of fresh parsley.

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.

Ratings & Reviews

lollypaul's Review

lollypaul
May 17, 2009
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.

MarieRose's Review

stacyjen
April 22, 2009
So easy and so good. The goat cheese and herbs added a new twist on an old favorite...

stacyjen's Review

MarieRose
April 05, 2009
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.