Goat Cheese Grits
Serves:
4
Chef:
Jim Shirley
Ingredients:
1 cup quick grits or stone-ground grits
water
salt
1 tablespoon butter
3 to 4 ounces goat cheese
3 tablespoons half-and-half or milk
2 teaspoons freshly chopped parsley
¼ teaspoon dried leaf basil, crumbled
¼ teaspoon coarsely ground black pepper
water
salt
1 tablespoon butter
3 to 4 ounces goat cheese
3 tablespoons half-and-half or milk
2 teaspoons freshly chopped parsley
¼ teaspoon dried leaf basil, crumbled
¼ teaspoon coarsely ground black pepper
Instructions:
Preparation: Cook grits according to package directions. When grits are thick and creamy, add butter, half-and-half or milk, goat cheese, parsley, basil, salt, and pepper. Heat through, stirring, until cheese is blended into the grits; serve as a side dish in place of rice.
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Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com