Ingredients
- 2 cups Water
- 2 cups Whole Milk
- 1 teaspoon Fine Sea Salt
- 1 cup Coarse Ground Cornmeal
- 4 Tablespoons Unsalted Butter
- ½ teaspoons Black Pepper
- ¼ teaspoons Paprika
- 3 cloves Garlic, Grated
- 2 Tablespoons Chives, Chopped
- 4 ounces, weight Goat Cheese Crumbled
- 4 whole Large Eggs, Cooked Sunny Side-up (optional)
- 1 Tablespoon Parsley, Chopped (garnish)
Preparation
- In a large saucepan, bring the water, whole milk and fine sea salt to a boil over medium-high heat. Lower the heat to low, and whisk in the cornmeal. Cover the pan and cook for 25-30 minutes, whisking every 5 minutes, so the cornmeal doesn’t get clumpy.
- Once the cornmeal has cooked through, stir in the butter, black pepper, paprika, garlic and chives. Continue to stir and heat until the butter has melted.
- Remove the pan from the heat and stir in the goat cheese until it has melted through. Cover the pan and keep warm until you are ready to serve.
- Serve the grits topped with a sunny side-up egg and a sprinkle of parsley, if you desire. Enjoy!
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