But we like Grits. Not often but it does make a good side dish with grilled or roasted beef.
This was a new recipe. With herbs from the garden and Boursin cheese -- it was a yummy dish.
I made half the recipe which was perfect for filling two small ramekins for dinner. I gilded he lily by garnishing with some chive stems.
I made half the recipe which was perfect for filling two small ramekins for dinner. I gilded he lily by garnishing with some chive stems.The recipe comes from a favorite herb cookbook -- Cooking with Herbs by Emelie Tolley and Chris Mead. It's in the Southern section, of course!
HERBED GRITS
4 cups water
1/2 t. salt
1 cup quick cooking grits
1 stick butter
1/4 pound Boursin garlic and herb cheese
1/4 c. fresh parsley, chopped
2 T. chopped fresh chivs
In a large saucepan, bring water and salt to a boil. Slowly add the grits and cook for 10 minutes, stirring frequently. Add the butter and cheese. When they are melted, add the parsley and chives. Blend thoroughly and serve.
It's Food Day so it must be Friday -- join Michael at Designs by Gollum to see other other fantastic food offerings there are on this Foodie Friday!
9 comments:
Now your speaking my language gal. My favorite breakfast food is still FRIED GRITS!!!!
I've always wanted to try Grits. I was born in Arizona, live in California...never had a chance to try anything Southern. These do look very good though. I may have to try these.
Anything with that much butter and cheese HAS to be good! I love grits/polenta!
xoxo Pattie
I ate grits when we lived in Oklahoma, and I think it must be an acquired taste! Perhaps if it had been prepared your way I might have had a different impression!
Martha: I grew up in the south--Virginia--and never had grits until I moved to Charleston, S.C., as an adult!! I love them! I think they were probably available in Virginia but my parents preferred potatoes as our "starch". I put them on my now midwestern table often.
Best,
Bonnie
As a true Southern gal, I LOVE grits. I even have a cookbook devoted to nothing but different ways to serve Grits. The book is Shrimp and Grits by Natilie Dupree. It's a great book if you ever come across it.
Now my most favorite time to eat Grits is with some Fried Fish. This recipe sounds very good too but try Grits using Gouda Cheese. Simply delish. Loved this post Martha.
I eat grits in any shape, form, or fashion! The boursin cheese sounds like a good addition! Have you tried shrimp and grits?
They look fantastic, Martha. Ina would love these :-). I hope you are having a wonderful day. Blessings...Mary
Looks so delish, I will have to try this one thanks:)
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