These creamy breakfast grits will make you feel like youre at a high-end brunch spot in your favorite city.
Add onion; cook, stirring occasionally, until softened and translucent, about 2 minutes.
Add broth, water, milk, salt and pepper.
Photo:Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Reduce heat to medium and bring to a simmer.
(For thicker grits, cook for 45 minutes.)
Meanwhile, stir butter, chives, parsley and garlic powder together in a small bowl until evenly combined.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Divide the grits among 4 bowls.
Top each with 1 tablespoon of the herb butter and 1 tablespoon goat cheese.
Garnish with additional chives, if desired.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Yes, this recipe is gluten-free!
The grits will taste slightly less creamy, but it wont affect the texture.
If you prefer, you’re able to use crumbled feta as a substitute.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
For a milder flavor, try cream cheese or ricotta.
Leftover cooked grits can be used like leftover cooked polenta.
Refrigerate in an airtight container for up to 3 days.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Cut into 1/2-inch-thick slices and cook in a skillet until browned and crisp.
Serve alongsideratatouilleorchicken saladfor a delicious weeknight dinner.
Grits are perfect for breakfast or brunch, topped with crumbled bacon,roasted mushroomsand asunny-side-up eggor amedium-boiled egg.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
