Brie and Butter Grits with Honey and Raspberry Compote

March 25, 2014
2 Ratings
Photo by James Ransom
  • Serves 2
Author Notes

I tried this at a brunch spot and was hesitant at first, but the silky and buttery flavor floored me and I had to try to make it myself. The Brie and honey complement the grits extremely well, and they taste both homey and decadent at the same time. Brie and honey go well at all times -- try the same concept with oatmeal or any hot cereal of your choice. —Teresa

Test Kitchen Notes

Isn't this a little reckless? Honey, brie, and butter? Yes. Yes it is. And it's exactly what you want in your grits. Something that both comforts, steady on your spoon, and intrigues, when the brie's earthiness sets in. With a little more salt and a gastrique instead of a compote, these grits would be welcome at dinner, too. They're excellent and could easily become a staple. —MBobinski

What You'll Need
  • Brie and Butter Grits
  • 1 cup water
  • 1/2 cup milk (I use low-fat)
  • 1 pinch salt
  • 1/2 cup grits or polenta
  • 1 tablespoon butter
  • 2 tablespoons Brie cheese
  • 2 to 3 tablespoons honey
  • Raspberry Compote
  • 1/3 cup fresh or frozen raspberries
  • 2 tablespoons brown sugar
  • 2 tablespoons slivered almonds
  1. In a medium pot, bring the water, milk and salt to a boil. Add the grits and lower to a simmer, stirring occasionally. After 2 minutes, add the butter, the Brie, and 2 tablespoons of the honey. Taste to adjust the sweetness according to your preference. Simmer for another 3 to 4 minutes and serve in a bowl.
  2. For the raspberry compote, simply add the raspberries and the sugar to a small pot and simmer until thickened, about 3 minutes. Top the grits with the slivered almonds, raspberries, and add a bit more honey or brown sugar if desired. Enjoy!

See what other Food52ers are saying.

  • Sherry Baynes
    Sherry Baynes
  • toweringinferno
  • Chris Van Houten
    Chris Van Houten
  • jampot
  • cratecooking

12 Reviews

artist342 January 22, 2016
I read this and my eyeballs rolled back in my head!! I have some Brie in the fridge, and frozen raspberries, too. I must do this - NOW!
Sherry B. February 17, 2015
My husband and I went wild over this recipe. Served it with Banana chocolate chip muffins, eggs, and sausage. I used stone ground grits that took longer to cook but are much better than instant grits. Thank you so much for such a simple yet special recipe!
toweringinferno August 6, 2014
I cannot WAIT to try this - cheese and honey are one of my favourite pairings, even if people give me strange looks! Any chance someone has a source for that beautiful bowl?
Sarah J. August 13, 2014
The bowl is from West Elm!
Chris V. June 1, 2014
This was really, really excellent! Elegant, creamy, simple. Thank you for sharing.
Teresa June 2, 2014
You said it best, Chris! Happy to share : )
jampot May 17, 2014
If I could say this is my favorite breakfast food - wait... I CAN say it. This is my favorite breakfast food ever. Grits fit for a royal, for sure. Yummmmmmy!
Teresa June 2, 2014
Jackpot! You can have grits every day!
cratecooking May 1, 2014
How do I say this---ABSOLUTELY DELICIOUS! My husband and I devoured this breakfast and will definitely make it again!
Teresa May 1, 2014
I know what you mean, Susan. I can eat bowls of this stuff. Glad it turned out for you and your husband!
eat C. March 26, 2014
Brie & honey is a winning combination.
Jennifer L. March 25, 2014
how cool! I will have to try this! :)