Creamy Grits with Goat Cheese and Scallions

By lorik

Make sure to use quick cooking grits, not instant.

Ingredients

• Variation from Food52:
• 2 cups water
• 2 cups low sodium chicken broth
• 1 cup quick cooking grits
• 4 oz goat cheese
• 2 Tbsp unsalted butter
• Salt and Tabasco sauce to taste
• Milk
• 1/4 cup minced scallions
• Serves dinner for one, or—if you must share—enough for two as a side dish
• 1/2 cup grits (not instant)
• 1/2 teaspoon salt, plus more to taste
• 1/2 cup milk, plus a few more tablespoons if necessary
• 1/4 cup fresh goat cheese
• 1/4 cup grated parmesan
• Coarsely ground black pepper

Preparation

Step 1

Combine water, broth, and grits in a 3 to 4 quart slow cooker. Cover; cook until liquid is fully absorbed and grits are creamy, on low heat setting about 3 hours. Turn cooker to warm setting.

Stir in cheese and butter until combined with grits. If grits become too thick, add milk as needed. Top grits with scallions.

Variation:
Combine the grits, salt, milk and 2 cups cold water in a medium saucepan. Set the saucepan over medium-high heat and bring the mixture to a boil, whisking frequently. When it reaches a boil, turn the heat all the way down and cover the saucepan. Simmer the grits, whisking occasionally, until they are creamy and tender to the bite, 8 to 10 minutes. Whisk in the goat cheese and the parmesan, adding a bit more milk if the mixture seems too thick. Taste the grits and add more salt if necessary. Whisk in a few generous grinds of black pepper, spoon into a large bowl and eat right now!