1 cup quick grits or stone-ground grits
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
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.