Creamy Goat Cheese Grits
Author Notes: 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. —Merrill Stubbs
Serves: 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
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coarsely ground black pepper
- 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.
- 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!
- This recipe is a Community Pick!
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Has anyone tried this with a different kind of cheese? Not everyone in my family will eat goat cheese.
Here I was, thinking the ratio of liquid to grits was off, then I read the two cups of water, with relief! This sound like a wonderful dinner - I usually make grits or polenta in the rice cooker - can’t imagine it wouldn’t work as well in this recipe. You’ve just given us a reason to add goat cheese to the grocery list! Thank you, I look so forward to making this!
nice
Nice
Its grand :)
I normally do my grits with chicken stock; which of course would eliminate the salt in this recipe. Has anyone tried it this way?
If you have fresh herbs on hand, they make an excellent addition. I went for a slightly different ratio, a bit more goat cheese and a bit less pecorino romano (subsituted for the parmesan), and it was delightful. I love a scoop of this with an over-easy egg on top for breakfast, it's become my standard breakfast staple.
Alternately, a chunk of butter and a drizzle of maple syrup is incredible.
this was delicious! for a breakfast variation, i added craisins, crush walnuts and a pinch of cinnamon. it came out great :)
This was revelatory! I may never make grits with butter again. It also made such great use of the ingredients I had on hand. Love when that actually works.
This dish is luscious and soul-satisfying. I'm feeling under the weather and my daughter is making it for me right now. It's become a staple in our house.
I made this... with the addition of spinach into the pot at the last minute to wilt it... it was wonderful. I then made it for dinner and sauteed garlic/broccoli/corn with white wine and served it on top. It was a big hit.
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