Let’s be honest with ourselves, grits have to be one of the most amazing dishes on the planet. I love them all ways, especially when they are mixed with a ton of cheese! This particular recipe just happens to be vegetarian (I know … it doesn’t happen very often) and packed with goat cheese and garlicky goodness. I’m all about the alliteration today. Can you tell? Grits are easy and quick. They are the perfect meal when you are on a budget, and they are even more perfect when they are topped with garlicky grilled shrimp (Hey, there’s that alliteration again! I’m on a roll!) They are perfect for any meal of the day, but I particularly enjoy them for brunch topped with a sunny side-up egg. It’s been a crazy week guys. I can’t believe it’s only Wednesday. My mom was here for a visit and we had a spectacular time. She heads back East tomorrow, and so begins the catching up on everything I’m so far behind on! I hate catching up, so I apologize for my grumpiness in the next few days. ;)
Beer: Old Dominion’s Double D IPA
Brewed By: Old Dominion
Style: American Double / Imperial IPA
Description: I love this double IPA. I haven’t met a whole lot of double IPAs that I haven’t liked, but this one stands above the rest. It’s hoppy yes, but it’s also robust in fruity flavors. I just love an ale like this for this time of year. I really wanted something super duper hoppy for this pairing. Grits, garlic and cheese go very well with IPAs, making this pairing just perfect. If you are feeling extra ambitious, try cooking the grits in a little bit of IPA. It works guys. I promise you, it works.
I hope everyone is having a great week! xoxo
These garlicky goat cheese grits are perfect for breakfast, lunch or dinner. They are packed full of goat cheese and garlic!
- 2 cups water
- 2 cups whole milk
- 1 teaspoon fine sea salt
- 1 cup coarse ground cornmeal
- 4 tablespoons unsalted butter
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 cloves of garlic, grated
- 2 tablespoons chives, chopped
- 4 ounces goat cheese, crumbled
- 4 large eggs (optional), cooked sunny side-up
- parsley, for garnish
- In a large saucepan, bring the water, whole milk and fine sea salt to a boil over medium-high heat. Lower the heat to low, and whisk in the cornmeal. Cover the pan and cook for 25-30 minutes, whisking every 5 minutes, so the cornmeal doesn''t get clumpy.
- Once the cornmeal has cooked through, stir in the butter, black pepper, paprika, garlic and chives. Continue to stir until the butter has melted.
- Remove the pan from the heat and stir in the goat cheese until it has melted through.
- Cover the pan and keep warm until you are ready to serve.
- Serve the grits with a sunny side-up egg and a sprinkle of parsley.
Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Grater * Cutting Board * Large Saucepan with Lid * Whisk * Wooden Spoons *