Just like the great line in “My Cousin Vinny,” no true southerner would ever use instant grits.



2 cups water
2 ¼ cups heavy cream
4 tbsp. minced onion
6 ounces Chevre cheese (cold)
1 cup stone-ground kosher salt T/T
A bunch of unsalted butter (cold)


Heat the water and cream in a heavy-bottomed saucepan until just simmering.

While the liquid is heating, put the stone-ground grits into a large mixing bowl and cover with cool water. Skim the surface carefully and remove the floating debris drain the grits in a fine strainer, Stir grits into the simmering liquid, cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick peanut butter.

Remove from the heat, season the grits generously with salt and stir in the Chevre and butter. Allowing the cold fat to act as a emulsifier with the hot grits, let rest, covered, until serving.


Feel free to let me know what you think in the comments below.

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