Creamy Goat Cheese and Corn Grits

Few things get me more excited than a good batch of stone-ground grits. I just love how creamy and rich they are. You can totally control how their richness by how much butter you add or whether you use whole or 2% milk to cook them down. I also love watching them bubble and pop as they thicken. I used to think that one of the best compliments to a good batch of stone-ground grits was a blackened batch of shrimp. That was until I discovered adding goat cheese and corn! Who would have thought to add more corn to a grit. But they sure are tasty. Now don't get me wrong I still hold a special place for shrimp and grits, sausage and grits and a slew of other grit combinations but these sure are tasty.


  • 1 cup stone ground grits
  • 4 cups water
  • 2 cups 2%milk
  • 2 tbsp unsalted butter
  • 1 cup corn kernels (from one large ear of corn)
  • 2/3 cup goat cheese, divided
  • 1/4 cup thinly sliced scallions
  • 1/4 teaspoon black pepper


  1. Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
  2. Stir in 2 cups milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
  3. Stir in pepper and remaining tablespoon of butter.
  4. Meanwhile, if using fresh corn, cook the corn in a medium pot of boiling water until done (about 7-10 minutes). Once cooled, remove corn kernels with a sharp knife. Set aside.
  5. Add corn and 1/2 of the goat cheese to the cooked grits. Let stand for 5 minutes.
  6. Stir in scallions and sprinkle with remaining cheese.


Gloria Baker said...

Dears this dish look really amazing and tasty!! Nice pic! gloria

Velva said...

God, does that look good! I have yet to make a stone grit dish. However, I have enjoyed eating these type of dishes and they are delicious!


Joanne said...

These look so incredibly creamy and I love that they are topped with cheese!

Juliana said...

Wow, this look delicious, so creamy and full of the idea of goat cheese in it...great side dish :-)

tasia said...

this is too good. and so southern! today's must share with my friends!

Sam Hoffer / My Carolina Kitchen said...

Goat cheese and corn - what a great idea. I love my grits any which way and these sure do sound yummy.

Delicious Dishings said...

I've never made grits... but with the corn and goat cheese in this recipe, I am seriously tempted!

grace said...

grits are one of the many reasons i'm proud to be southern. i'm intrigued by the goat cheese here--nice touch!

Bren Herrera said...

2nd grits post today. LURVE them to no end. Love the color you achieved on yours!

Unknown said...

i've never had grits, but these sound like they'd be my kind of dish :)

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