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.
Makes
4 servings (2 cups)
Total Time
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Ingredients
HEAT:
STIR IN:
Test Kitchen Approved
GOOD TO KNOW
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.
Instructions
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 229
% Daily Value*
Total Fat 9g 13%
Saturated Fat 5g 25%
Cholesterol 20mg 6%
Sodium 626mg 26%
% Daily Value*
Carbs 28g 9%
Fiber 2g 8%
Protein 9g
*Percent Daily Values are based on a 2,000 calorie diet.
