Recipe from Food52 by Merrill Stubbs

I found this recipe on Food52, in an article about cooking for 1. I love creamy, cheesey grits, and I never cook grits for just 1 person, so naturally this caught my attention. Personally, I don’t enjoy strong goat cheese, so I would go with a mild Laura Chennel style Chevre, but that’s my personal preference. In any case, a bowl of grits can make a great breakfast with some wilted greens, like this week’s arugula, topped with a poached egg and some pancetta, OR for a small dinner, top it with roasted broccoli or romanesco and grated a little extra Parm on top. Both of these options would be nice with pea shoots added into the mix.

1/2 cup Grits (not instant)**

1/2 tsp Salt, plus more to taste

1/2cup Milk, plus a fewmore tablespoons if necessary

1/4 cup fresh Goat Cheese

1/4 cup Parmesan

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!

**I have found that getting really good, high quality grits makes a big difference.  I love Hoppin John’s (, because they mill and ship all on the same day.