Tuesday, October 16, 2012

Sundried Tomato and Goat Cheese Grits

Grits. To me they are one of the ultimate comfort foods. They remind me of my grandma, who prepares our family's favorite cheese grits--a holiday tradition. They're not necessarily a healthy item, but they sure are delicious. They also remind me of a more recent favorite dish, shrimp and grits, which I cannot pass up on a menu when I see it.

There's something about grits that just makes me feel warm and tingly inside. They're surprisingly versatile. Grits can be dressed down and casual, like traditional breakfast grits with salt and butter, or dressed up in a variety of ways for dinner meals. I love them both ways. Their ease of preparation and warm goodness makes them a great addition to your fall meals.

This simple and surprisingly fast recipe can be enjoyed any time of the day. The flavors make it ideal to accompany eggs at brunch or chicken at dinner. You won't have to waste a lot of calories on this side dish either. Since the goat cheese is rich and creamy, you don't have to add a lot to get the indulgent taste of cheese grits.

Sundried Tomato and Goat Cheese Grits
Serves 4.

  • 3/4 cup white grits (like Quaker Old Fashioned Grits)
  • 3 1/2 cups water
  • 2 tablespoons sudried tomatoes, chopped (the dehydrated, not the marinated kind)
  • 1/4 teaspoon Kosher salt
  • Several grinds of fresh ground black pepper, to taste
  • 1/4 teaspoon dried thyme
  • 2 ounces goat cheese

  1. Bring water to a boil in a medium pot. Add grits, tomatoes and seasonings. Stir.
  2. Cover. Reduce heat to low and simmer for 15 minutes or until thickened. 
  3. Remove from heat. Stir in goat cheese and serve immediately.
Liz's tip: If you have leftovers (definitely make leftovers), add a splash of milk and stir before reheating. This helps to prevent the grits from getting too thick.

Nutrition Facts (per 1/4 recipe): Calories 148 | Total fat 3g | Saturated fat 2g | Cholesterol 6mg | Sodium 241mg | Carb 26g | Fiber 2g | Protein 6g.

Download the recipe here.