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Side Dishes

Goat Cheese Grits with scallions

A creamy staple of the American South, these grits are made even creamier with the addition of goat cheese. And the scallions add a great oniony bite that finishes these grits off just right. Then top the grits with these Creole Beef Tenderloin Filets for a meal to remember.


4 servings (2 cups)

Total Time

15 minutes

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Grits are a staple in the American South. This degerminated and stone-ground corn, also called hominy, is simply coarse ground bits of corn. Often times grits are ground finer than their Italian cousin, polenta, though both are available in a variety of ground sizes.


Heat milk, salt, and cayenne in a saucepan over medium until boiling. Gradually stir in grits, reduce heat to low, and cook, stirring, 5 minutes.

Stir in goat cheese until melted, then stir in scallions.

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