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My Goat Cheese Grits is a great way to add new flavor to your traditional grits recipe. The goat cheese provides a great tangy flavor.
Grits might just happen to be my favorite grain next to rice. I love grits for breakfast, lunch, and dinner. Occasionally, I get bored with my normal way of cooking and want to get a little creative.
I had to cook for a sit-down brunch for 12 guests. They heard great things about my New Orleans Barbecue Shrimp and Grits that I had previously done for a client. So, they added that to the menu; however, they didn’t eat shellfish and asked me what else I could do. That’s when I came up with goat cheese grits.
That’s when the idea to make goat cheese grits with grillades would be amazing!
This is the first time I’ve shared this recipe, but it’s time to help someone for their next brunch so they can impress their guests the same way I impressed my clients.
The fun thing about this dish is its versatility; you can add chopped garlic or fresh herbs like thyme or rosemary. Both will play well with the tangy flavor of goat cheese while adding a nice herbaceous bite to your savory grits.
I’m going to teach you this really simple recipe that will knock the socks off your guests.
Key Ingredients
Here are the ingredients you’ll need for this creamy goat cheese grits. Usually, I would add some heavy cream to my grits, but it would’ve made it too creamy.
Goat Cheese
I like to use creamy fresh goat cheese. Although lately, I’ve been seeing a block of cheddar goat cheese that has me wondering.
Grits
Always and forever only use stone ground grits or old-fashion grits.
Unsalted Butter
Use quality butter like Kerrygold.
Salt and black pepper
A little salt and ground black pepper go a long way.
How to Make goat cheese grits recipe?
Making creamy grits is really easy, and I’m going to show you how to whip up some delicious goat cheese grits that is excellent for breakfast, brunch, lunch, or dinner!
In a medium pot over medium heat, add butter, water, salt, and pepper and bring to a boil.
Once boiling, whisk in grits, bring to a boil, reduce heat to low, and cover. Cook grits for 10 minutes, stirring occasionally. Add goat cheese, stir and cover for 2 minutes. Grits should be smooth with a creamy texture and adjust seasonings. Serve immediately.
Pro Recipe Tips & Tricks
Here are a few notes to keep in mind while whipping up this recipe.
- Goat cheese may be labeled as chevre, depending on the store in your area.
- You can use quick-cooking grits if that’s all you have.
- If you cannot find grits, use polenta instead.
- If you use salted butter, omit the butter from the recipe and adjust the seasoning before serving.
- Add more flavor to your grits by using chicken stock instead of water.
- The key to cooking creamy grits is to stir them in as the water is boiling.
- Stone ground grits may take up to 30 minutes to cook; since it’s a coarse cut.
- A whisk is the best tool for stirring grits because you can get in around the edges of the pots.
FAQs
Here are the top questions readers have about goat cheese grits.
Yes, goat cheese will provide a surprisingly tangy flavor to your grits that work well as a side dish or as a base for your fried egg, bacon, or steak.
The best cheese for grits are ones that melt really easily. My favorites are cheddar cheese, parmesan, goat, and smoked gouda.
Goat cheese has a more robust and pungent flavor that can be off, but when seasoned and blended with the right ingredients, the tangy flavor can be delicious.
Goat cheese texture depends on the added flavor, aging, moisture, and density. It comes in different variations soft, semisoft, firm, or hard. The final texture depends on how much moisture is included.
Goat curds are the leftovers from goat cheese. It occurs when the curds and whey separate from the milk.
Goat cheese tastes different than cow milk-based cheese because goat milk contains caproic, capric, and caprylic fat, which is a higher fat content than cow’s milk. This is why it has that tangy and pungent aroma.
Goat cheese grits are best eaten immediately, but they will remain fresh for 1 day in the fridge.
To reheat cold grits, place in a pot with ¼ cup of milk or stock for 5 minutes or until hot and creamy.
More Southern Recipes
Here are a few recipes that you can pair these goat cheese grits with.
Latest Recipe Video:
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all the goat cheese grits on the counter.
Step 2: Measure everything out.
Step 3: Get ready for the best creamy grits you’ve ever enjoyed.
Try these goat cheese grits the next time you’re looking for a scrumptious and straightforward side dish or base for an entree. It only takes a few minutes to make and is perfect for any occasion. If you try them, be sure to let me know what you think by leaving a comment and star rating below!
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Goat Cheese Grits
Ingredients
- 4 tablespoons unsalted butter
- 4 cups water
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup white grits
- 4 oz. goat cheese
Instructions
- In a medium pot over medium heat, add butter, water, salt, and pepper, and bring to a boil. Once boiling, whisk in grits, bring to a boil, reduce heat to low, and cover. Cook grits for 10 minutes, stirring occasionally. Add goat cheese, stir and cover for 2 minutes. Grits should be smooth with a creamy texture and adjust seasonings. Serve immediately.
Notes
- Goat cheese may be labeled as chevre, depending on the store in your area.
- You can use quick-cooking grits if that’s all you have.
- If you cannot find grits, use polenta instead.
- If you use salted butter, omit the butter from the recipe and adjust the seasoning before serving.
- Add more flavor to your grits by using chicken stock instead of water.
- The key to cooking creamy grits is to stir them in as the water is boiling.
- Stone ground grits may take up to 30 minutes to cook; since it’s a coarse cut.
- A whisk is the best tool for stirring grits because you can get in around the edges of pots.
