Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, June 24, 2010

Grits -- Cheesed and Herbed

Kansas isn't South but we do have enough South in us that "local favorites" include fried chicken and biscuits and gravy (creamy sausage gravy) and iced tea. But we're not that Southern for you don't often find a Grits dish on menus in Kansas (unless you eat at a Cracker Barrel).

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.

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!


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!


D.B. said...

Now your speaking my language gal. My favorite breakfast food is still FRIED GRITS!!!!

Alicia said...

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.

Allie and Pattie said...

Anything with that much butter and cheese HAS to be good! I love grits/polenta!
xoxo Pattie

Pondside said...

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!

From the Kitchen said...

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.


Southerncook said...

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.

susan said...

I eat grits in any shape, form, or fashion! The boursin cheese sounds like a good addition! Have you tried shrimp and grits?

Mary Bergfeld said...

They look fantastic, Martha. Ina would love these :-). I hope you are having a wonderful day. Blessings...Mary

Anonymous said...

Looks so delish, I will have to try this one thanks:)