Before we head West on our American Cheese Month tour, we wanted to share a second dish for the Tasia’s Table virtual potluck.* While Jill made the delicious ravioli, I wanted to try something truly Southern: grits. I ate a few meals in North Carolina this summer, and came to the realization that that there aren’t enough grits in my life. Fortunately, Tasia’s Table has come to the rescue. Now any recipe that begins with garlic and butter and concludes with heavy cream and chevre is sure to be a winner — but the goat cheese and sun-dried tomato make these grits sophisticated enough to serve with dinner. I served them with shrimp, naturally.
Creamy Belle Chevre Grits with Sun-Dried Tomatoes
Reprinted with permission from Tasia’s Table (NewSouth Books, 2012)
Makes 6 servings
2-1/4 cups chicken broth, low-salt
2 tablespoons (1/4 stick) butter
Clove garlic, chopped
1/2 cup (3 ounces) hominy grits, quick-cooking
3/4 cup whipping cream
1 4-ounce jar of Belle Chèvre Tuscan Chèvre (drained)
Fresh chives, chopped
Salt and pepper
Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally.
Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally.
Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in Tuscan Chèvre and thyme. Season to taste with salt and pepper. Cook until cheese softens.
Garnish with chives, if desired, and serve immediately.
*Remember, you can win a copy of Tasia’s Table, the cookbook from Belle Chevre’s own cheesemaker, by commenting on this and/or the ravioli post by 11:59pm Eastern time on Wednesday, October 10. Good luck!