Goat Cheese and Dill Grits



We got stone ground grits from the CSA share a couple weeks ago! Born and raised in the south, grits are a familiar grain, however stone ground grits are something I had never encountered. I have only ever eaten or prepared instant grits, which cook very fast and take on a porridge-like texture due to their starchy property. Instant grits are processed and have been stripped of their outer hull. Stone ground grits, however, undergo very little processing which contributes to their unique speckled appearance when cooked. The dried whole corn kernel is crushed between stone wheels, leaving the outer hull and germ. These are nutrient dense and are packed with flavor and texture. Even when cooked until creamy, they retain their nutty, toasty corn flavor and are slightly chewy.

So as you can imagine, melting goat cheese into grits completely enhances the creaminess! Add some fresh herbs and you have made a gourmet side! Quick or instant grits will work for this recipe as well. I have included the cooking times for both.





Serves 6

  • 4 cups water
  • 4 cloves garlic, minced
  • 1 cup stone ground or quick grits
  • 6 to 8 oz soft goat cheese
  • Salt to taste
  • 1 Tbsp fresh dill, minced
  • 1/2 cup chives, minced


In a saucepan bring water and 1/2 tsp salt to a boil. Once boiling, whisk in grits and garlic, lower heat, cover and cook on low. Stir frequently. Cook until thickened, about 25 minutes for regular grits and about 30-40 minutes for stone ground grits. Remove from heat. Stir in goat cheese, fresh dill, and chives until cheese is melted and creamy.