The main inspiration for this entire meal was the presence of Goat Milk and smoked goat gouda in our fridge. We’ve had a lot of success with Gouda and Grits in the past (Gouda Grits and Grit Balls of Fire), so we figured we should boldly go where some people have likely gone before and make grits with oodles of goat dairy products!
Our grits came out extremely creamy and had that distinctive goat earthiness to them, which turned out to be an excellent pairing with our Beet and Chicken Geschnetzeltes (also made with goat milk).
Time: 20 Minutes
Ingredients (per serving):
- 1/4 Cup of Grits
- 1/2 Cup of Goat Milk
- 1/2 Cup of Water
- A little Butter
- Smoked Goat Gouda (diced)
- Optional: Black or White Pepper
Method:
- Melt a little butter in a saucepan, and then pour in your milk and water. Bring to a simmer.
- As your milk and water heat, dice or shred your cheese.
- When your liquid is simmering, add in your grits, and stir to combine.
- When your grits have thickened, add in your cheese, and stir as it melts. If using pepper, add it as you stir.
- Plate, devour, and enjoy!
