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Creamy Goat Cheese Grits

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- 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.

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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Comments (13)


over 4 years ago .encee

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!


over 5 years ago cindilee

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.


over 5 years ago Kym9932

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


over 5 years ago Skylor Powell

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?


over 5 years ago natanya

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.


over 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

That's a great idea. I think I'll add some rosemary next time!


over 5 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

could I have some pimento cheese with mine, please?


over 5 years ago Marla

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!


over 5 years ago shayma

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.


over 5 years ago saraivry

Sounds great, and I want to try this. I've never made grits at home...I am inspired to try.


over 5 years ago eatboutique

I'm in love with grits and, now, in love with the notion of adding goat cheese to them. Thank you!


over 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome! So glad you enjoyed the post.


over 5 years ago lastnightsdinner

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!