Sun-dried Tomato and Goat Cheese Grits

Sun-dried Tomato and Goat Cheese Grits
Originally uploaded by weezienyc.

I had the pleasure of serving dinner for some of my favorite people on Saturday night. My friend, Dennis, has a fantastic apartment and a table that seats 12, which gave me a chance to host my first sit down dinner party since I moved to NYC. Here's what was on the menu:

- Mushroom Shallot Phyllo Baskets (I had no idea how hard it is to work with phyllo)
- Cannolinni and Fennel Salad
- Portabella Mushrooms with Roasted Vegetables
- Sun-dried Tomato and Goat Cheese Grits
- Double Chocolate Mint Cookies with Bailey's Ice Cream

As usual, the dessert was my favorite part of the meal, with the grits coming in at a very close second. The dish, originally from the Charleston Grille, is extremely easy to make and a treat for both sweet and savory palettes.

I'd made this recipe before, but made some changes for Saturday's meal that truly turned it from a tasty side item to a hearty main course. Here's the newly revised recipe:

Sun-dried Tomato and Goat Cheese Grits
Serves 12

6 cups veggie broth
6 tablespoons butter
2 garlic cloves, minced
1 teaspoon salt
1 1/2 cup quick-cooking hominy grits
1 pint heavy cream
1 cup diced drained oil-packed sun-dried tomatoes
1 cup crumbled soft fresh goat cheese


Preheat oven to 350°F. Generously butter 13 1/2 x 8 1/2 3 2-inch glass baking dish. Bring broth, butter, salt, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally.

Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 5 minutes. Whisk in 1 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and 1 cup goat cheese. Season to taste with salt and pepper.

Pour into prepared dish. Sprinkle remaining goat cheese over top and bake until cheese softens, about 15 minutes. Let stand for 5 minutes before serving.

HELP! Recipe Testers Needed

I tried to make this recipe last week, but wasn't sure whether it needed something added to it or not. It may just be a personal issue as I'm not a fan of Gorgonzola and think this fact tainted my experience. So give it a try and let me know what you think.

Grits with Bacon and Gorgonzola
Serves: 4

3 cups chicken broth
1 cup quick-cooking grits
4 ounces Gorgonzola cheese, crumbled
1/3 cup sour cream
1/4 teaspoon ground nutmeg
Black pepper, freshly ground
6 slices of bacon, fried crisp and crumbled


Bring broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Cover, reduce heat, and simmer until thick (for about 5 minutes), stirring occasionally.

Remove from heat; stir in the cheese, sour cream, and nutmeg. Divide grits into four servings on plates. Sprinkle with pepper and bacon.

Cookbook Progress

I'm slowly, but surely making some headway on the cookbook. I've been testing a lot of recipes, trying to get at least one chapter in order before I finalize my book proposal. Trying to figure out how to organize the book hasn't been a simple task. I've gone back and forth for weeks on how to categorize the recipes in order to put them into chapters. I've finally made a decision on the chapters and titles and here they are:

• Morning Grits: Warm and quick dishes served in the early hours

• Grits at noon: Heartier dishes served at brunch, preferably with Bloody Mary's or Mimosas

• Evening Grits: Meals starring grits: Some fast, some fancy

• Shrimp and Grits: Low-country favorites, perfect for all hours of the day

• Grits on the Side: A collection of side dishes with suggestions for accompaniments

• Grits and More: All of the other grits recipes that didn’t fit into one of the other chapters

Now that I’ve got the chapters selected, all I need to do is figure out a name for the book.

Any suggestions?

Maya Angelou’s “Hallelujah! The Welcome Table”

In the ongoing research and planning phase of my cookbook, I’ve been reviewing other books targeting the same audience I’m seeking to reach. I’ve just finished reading Maya Angelou’s Hallelujah! The Welcome Table. I haven't tried any of the recipes, but if they are as warm and comforting as the stories found within the pages of this book, then Maya Angelou has succeeded in serving up a double dose of southern comfort.

One of the many stories really hit home with me. Maya tells how Momma kick started a career for herself, having suddenly become a single parent with two small children. She didn’t want to work as a maid because that would mean leaving her kids. Instead she made a living out of taking her fabulous meat pies to the workers of the two largest mills in town everyday at lunch. Eventually she opened a hut equidistant between the two companies and let the customers come to her. This hut later became a store selling much more than meat pies.

When telling this story, Maya shares a piece of wisdom from Momma. She says, “Momma told me, ‘Sister, the world might try to put you on a road that you don’t like. First stop and look behind you. If nothing back there makes you want to return, then look ahead. If nothing ahead beckons you enough to keep you going, then you have to step off that road and cut yourself a brand-new path.’”

I found this story heartwarming and a little ironic, seeming as the production of my cookbook is my first step in cutting myself a brand-new path.

Grits and More

I’m writing a cookbook on...take a guess? Give up? Grits...and More!

The inspiration for this book came from combined a love of grits and a feeling of total shock when I realized how many people claim to “hate grits” simply because they’ve never tasted good ones.

Taking on this project has been fun, but I wasn’t prepared for how difficult it would be. Cooking takes on a whole new level of complication when you are creating and testing recipes in order for someone else to prepare them. But I’m still having a good time and to add to the fun, I’ll be documenting my progress here on Grits and More!

Check back for updates, stories, and recipes!