Best Grits With Goat Cheese And Chives Recipes

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GRITS WITH GOAT CHEESE AND CHIVES



Grits with Goat Cheese and Chives image

Categories     Cheese     Onion     Brunch     Side     Quick & Easy     Goat Cheese     Chive     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 6

2 14 1/2-ounce cans chicken broth
1/2 cup water
1 cup quick-cooking grits
1/3 cup sliced fresh chives or green onions
4 ounces soft fresh goat cheese (such as Bûcheron or Montrachet)
Fresh chives or green onions, cut into 2-inch pieces

Steps:

  • Bring broth and water to boil in heavy medium saucepan. Gradually stir in grits. Reduce heat to low; cover and cook 4 minutes. Uncover; simmer until thickened to consistency of thin mashed potatoes, stirring often, about 3 minutes. Add sliced chives and cheese. Stir until cheese melts. Season to taste with salt and pepper. Top with chive pieces.

GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE



Grits with Sun-Dried Tomato Pesto and Goat Cheese image

Comforting main or side-dish made rich with tomato pesto and goat cheese and baked in individual casseroles. The original recipe called for twice the butter and whipping cream rather than fat free half and half, so if you can afford the calories, go for it. Oil-packed sun-dried tomatoes (1/2 cup diced) may be substituted for the pesto. Recipe makes 2 main-dish servings or 4 side-dishes.

Provided by sugarpea

Categories     Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 1/4 cups chicken stock
1 tablespoon butter
1 clove garlic, minced
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup fat-free half-and-half
2 1/2 ounces sun-dried tomato pesto (about 1/3 cup)
1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
4 ounces crumbled soft goat cheese (about 1 cup)
chopped fresh chives (to garnish)

Steps:

  • Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
  • Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
  • Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
  • Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.

Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 17.1, Cholesterol 72.8, Sodium 862, Carbohydrate 52.2, Fiber 2.1, Sugar 10.7, Protein 25.1

GRITS WITH CARAMELIZED ONIONS AND GOAT CHEESE



Grits With Caramelized Onions and Goat Cheese image

Owing much to the inspiration and Southern Charm of Impera_Magna, I am venturing into the world of grits and posting my first grits' recipe! Use a regional onion available where you live: Vidalia, Maui, Walla Walla, etc. however a standard yellow onion will work fine. Please, feel free to substitute another good quality (goat) melting cheese: fontina, havarti, manchego, etc. Although this recipe wouldn't win a beauty contest, it makes up for it in taste and congeniality. From the blog cooklikeachampion.

Provided by COOKGIRl

Categories     Low Protein

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 large vidalia onion, halved lengthwise and thinly sliced
1 cup quick-cooking grits (not instant)
2 2/3-3 cups water (I use less water for thicker grits)
2 ounces fresh goat cheese (I used chevre)
salt and pepper
fresh parsley, to garnish

Steps:

  • Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
  • Add onions, cover and cook for about 5 minutes.
  • Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
  • Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
  • Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
  • Cover and reduce heat to medium-low.
  • Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
  • Remove from heat and stir in the caramelized onions.
  • Crumble in goat cheese and stir to combine.
  • Add salt and pepper to taste.
  • Serve immediately.
  • Garnish with fresh parsley.
  • Note: Servings are estimated.

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