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!

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!