Paula Deen Goat Cheese Grits come together in 25 minutes with just six ingredients. Creamy yellow grits cooked in milk and butter, then stirred with tangy goat cheese right at the end. Feeds four as a Southern side for brunch, weeknight dinner, or any table that needs something warm and simple.
The ratio is what separates these from a grainy mess. Four cups liquid to one cup grits, split between milk and water, gives a creamy base without turning heavy. Stir the goat cheese in at the very end so it melts smooth. Rush it or add it too early and the cheese breaks into clumps.
Keep the heat low once the grits go in. High heat makes them stick and scorch on the bottom. These are best served right away since grits thicken fast as they cool. If you need to hold them, keep the pot covered on the lowest setting and add a splash of milk before serving.
Paula Deen Goat Cheese Grits
Course: Side DishCuisine: American, SouthernDifficulty: Easy4
servings5
minutes20
minutes310
kcalSlow-cooked yellow grits simmered in a mix of milk and water with butter until thick and creamy, finished with soft goat cheese stirred in just before serving for a tangy, smooth side dish.
Ingredients
2 cups milk
2 cups water
2 tablespoons unsalted butter
1 1/4 teaspoons salt
1 cup yellow grits
2 ounces soft goat cheese
Directions
- Make the grits: In a saucepan, combine milk, water, butter, and salt; bring to a boil. Stir in the grits. Reduce heat to low; cook about 15 minutes or until thickened, stirring often. Stir in the goat cheese. Serve immediately.
FAQs
Can I use cream cheese instead of goat cheese?
You can, but the flavor changes. Goat cheese has a tang that cuts through the richness of the butter and milk. Cream cheese makes the grits heavier without that brightness. If you swap, use the same two ounces and expect a milder result.
How long do leftover goat cheese grits keep?
They keep in the fridge for up to 3 days in an airtight container. Grits firm up solid when cold, so reheat them on the stove with a splash of milk, stirring until smooth again. The microwave works but tends to heat them unevenly.
Can I make these ahead and reheat them?
You can, but they lose their best texture. Fresh off the stove is when grits are creamiest. If you cook them ahead, store without the goat cheese and stir it in during reheating. That keeps the cheese flavor brighter.
Why do my grits always turn out lumpy?
Lumps happen when you add the grits too fast. Pour them in a slow, steady stream while stirring constantly. The boiling liquid needs to hit each grain on its own. Once they are in, keep stirring every couple of minutes on low heat.
Does it matter whether I use stone-ground or quick grits?
Stone-ground grits have more corn flavor and a coarser texture, but they take 25 to 45 minutes instead of 15. Quick grits work fine with this recipe as written. Instant grits turn mushy, so skip those.
