Amanda & Merrill

Creamy Goat Cheese Grits

by:
December  8, 2009
13 Comments

- Merrill

Amanda and I often find ourselves talking about dishes that would make a great "dinner for one." Although neither of us lives alone anymore, there are still those inevitable evenings spent home alone, when the challenge of cooking for one stares you right in the face.

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It's rare that I get too fired up about concocting something elaborate just for me. More often, I see it as a nice excuse to whip up something easy and comforting -- like these goat cheese grits I first threw together one night years ago when I was actually living alone. I still make them whenever I'm in need of a soul-satisfying one dish dinner. They're creamy and soft (I add a bit of milk to the cooking liquid), with just the right amount of tang from the goat cheese and a nice hit of heat from coarsely ground black pepper. 

Creamy Goat Cheese Grits

Makes dinner for one, or -- if you must share -- enough for two as a side dish 

  • 1/2 cup grits (not instant)
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 cup milk, plus a few more tablespoons if necessary
  • 1/4 cup fresh goat cheese
  • 1/4 cup grated parmesan
  • coarsely ground black pepper

1. Combine the grits, salt, milk and 2 cups cold water in a medium saucepan. Set the saucepan over medium-high heat and bring the mixture to a boil, whisking frequently. When it reaches a boil, turn the heat all the way down and cover the saucepan. Simmer the grits, whisking occasionally, until they are creamy and tender to the bite, 8 to 10 minutes.

2. Whisk in the goat cheese and the parmesan, adding a bit more milk if the mixture seems too thick. Taste the grits and add more salt if necessary. Whisk in a few generous grinds of black pepper, spoon into a large bowl and eat right now!

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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13 Comments

.encee
.encee May 5, 2011
I made this tonight for my fiancee. It was delicious! He had told me he had tried grits made with goat cheese at a favorite restaurant, and he actually said this was better. I used heavy cream instead of milk. Thank you for the recipe!
 
criindel
criindel December 13, 2009
perhaps it was b/c i doubled the quantity, this too way longer for it too cook or maybe i like mine creamy? i dunno, it was my first time making it. it went great with some sliced mushrooms on top and chorizo on the side.
 
Kym9932
Kym9932 December 13, 2009
Usually I go for grits and eggs or grits and fish. Usually I don't get into the grits and cheese thing but this recipe seems like it could change my mind.
spowell - I was born without the enzyme to process the lactose found in cows milk so was never able to consume raw milk but was ok with cheese products. However I did not have that problem with goats milk, hope that helps
 
Skylor P.
Skylor P. December 13, 2009
Goat Cheese is NOT used enough in recipes. Does anyone know if goat cheese elicits the same responses from the body that dairy cheese does?
 
natanya
natanya December 10, 2009
Grits (or polenta) are one of my favorite meals just for me. There's something so warming about a belly full of creamy ground corn. I bet you could put just a bit of fresh rosemary into these as well. I'm warmer just thinking about making and eating this recipe.
 
Merrill S.
Merrill S. December 10, 2009
That's a great idea. I think I'll add some rosemary next time!
 
pierino
pierino December 10, 2009
could I have some pimento cheese with mine, please?
 
Marla
Marla December 9, 2009
This does sound simple, warming and very satisfying! Goat cheese is a great addition to, you don't need much to get loads of flavor!
 
shayma
shayma December 8, 2009
i have had a similar dish at one of my favourite restaurants in DC- The Blue Duck Tavern- thank you so much for sharing the recipe as i adore, absolutely adore this combination of flavours. the addition of parmesan is another layer of flavour which will add to the creaminess of this dish.
 
Sara I.
Sara I. December 8, 2009
Sounds great, and I want to try this. I've never made grits at home...I am inspired to try.
 
eatboutique
eatboutique December 8, 2009
I'm in love with grits and, now, in love with the notion of adding goat cheese to them. Thank you!
 
Merrill S.
Merrill S. December 8, 2009
You're welcome! So glad you enjoyed the post.
 
lastnightsdinner
lastnightsdinner December 8, 2009
I'm usually a cheddar grits kind of girl, but I'm going to have to try this. I can just imagine how wonderfully creamy they must be!