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Photo:Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Active Time:45 minsTotal Time:45 minsServings:4 servingsJump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:4 servings
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4 servings
Servings:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1/2cupfinely choppedyellow onion2 1/2cupsreduced-sodium vegetable broth1cupwater3/4cupwhole milk1/2teaspoonsalt1/2teaspoongroundpepper1cupstone-groundyellow grits4tablespoonsunsalted butter, softened1tablespoonfinely chopped freshchives, plus more for garnish1tablespoonfinely chopped fresh flat-leafparsley1/4teaspoongarlic powder1/4cupgoat cheese, softened
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1/2cupfinely choppedyellow onion
2 1/2cupsreduced-sodium vegetable broth
1cupwater
3/4cupwhole milk
1/2teaspoonsalt
1/2teaspoongroundpepper
1cupstone-groundyellow grits
4tablespoonsunsalted butter, softened
1tablespoonfinely chopped freshchives, plus more for garnish
1tablespoonfinely chopped fresh flat-leafparsley
1/4teaspoongarlic powder
1/4cupgoat cheese, softened
Directions
Heat oil in a medium saucepan over medium-high heat. Add onion; cook, stirring occasionally, until softened and translucent, about 2 minutes. Add broth, water, milk, salt and pepper. Reduce heat to medium and bring to a simmer. Slowly whisk in grits; cook, covered, until thickened and tender, 35 to 45 minutes, stirring occasionally. (For thicker grits, cook for 45 minutes.)
Meanwhile, stir butter, chives, parsley and garlic powder together in a small bowl until evenly combined.
Divide the grits among 4 bowls. Top each with 1 tablespoon of the herb butter and 1 tablespoon goat cheese. Garnish with additional chives, if desired.
Frequently Asked QuestionsStone-ground gritshave the nutritional value of awhole grainsince they have not been processed the same way instant and quick-cooking grits have been. With that said, instant and quick-cooking grits are often fortified, which puts many of the nutrients back in. Grits tend to be high in antioxidants, B vitamins and iron, and will provide a small boost of fiber, as well.Yes, this recipe is gluten-free! Grits are made from a type of corn, called dent corn, that tends to be starchier than other varieties of corn. Corn and all the other ingredients in this recipe are gluten-free, making this a suitable dish for those who need to avoid gluten.If you don’t have whole milk, you can use 2% milk instead. The grits will taste slightly less creamy, but it won’t affect the texture.If you prefer, you can use crumbled feta as a substitute. For a milder flavor, try cream cheese or ricotta.Leftover cooked grits can be used like leftovercooked polenta. Refrigerate in an airtight container for up to 3 days. Cut into 1/2-inch-thick slices and cook in a skillet until browned and crisp. Serve alongsideratatouilleorchicken saladfor a delicious weeknight dinner.Grits are perfect for breakfast or brunch, topped with crumbled bacon,roasted mushroomsand asunny-side-up eggor amedium-boiled egg.
Frequently Asked Questions
Stone-ground gritshave the nutritional value of awhole grainsince they have not been processed the same way instant and quick-cooking grits have been. With that said, instant and quick-cooking grits are often fortified, which puts many of the nutrients back in. Grits tend to be high in antioxidants, B vitamins and iron, and will provide a small boost of fiber, as well.
Yes, this recipe is gluten-free! Grits are made from a type of corn, called dent corn, that tends to be starchier than other varieties of corn. Corn and all the other ingredients in this recipe are gluten-free, making this a suitable dish for those who need to avoid gluten.
If you don’t have whole milk, you can use 2% milk instead. The grits will taste slightly less creamy, but it won’t affect the texture.
If you prefer, you can use crumbled feta as a substitute. For a milder flavor, try cream cheese or ricotta.
Leftover cooked grits can be used like leftovercooked polenta. Refrigerate in an airtight container for up to 3 days. Cut into 1/2-inch-thick slices and cook in a skillet until browned and crisp. Serve alongsideratatouilleorchicken saladfor a delicious weeknight dinner.
Grits are perfect for breakfast or brunch, topped with crumbled bacon,roasted mushroomsand asunny-side-up eggor amedium-boiled egg.
EatingWell.com, October 2023
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Nutrition Facts(per serving)378Calories20gFat42gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
