Goat Cheese Grits - Delicious Southern Classic

Prepare: Cook grits according to package directions. When grits are thick and creamy, add butter, half-and-half or milk, goat cheese, thyme, salt, and pepper. Heat through, stirring until cheese is blended into grits. Serve as a side dish in place of rice. Serves 4. Enjoy!

  • 1 cup grits (quick or stone ground)
  • water
  • salt
  • 1tbsp butter
  • 3 to 4 oz. Goat Cheese
  • 3 tbsp half-and-half or milk
  • 2 tsp freshly chopped parsley
  • 1/4 tsp dried basil, crumbled
  • 1/4 tsp coarsest ground black pepper


Wine and Cheese Pairings

Hint: Pair wines and cheeses with equal intensity.

Bold Red Wines pair up best with aged cheeses like Cheddar, Gouda, Gruyere, Manchego, Provolone, and Reggie.

Sweeter Wines (Port or Moscato) pair up with the funkier cheeses like a Stilton or Taleggio.

Sparkling Wines with softer, creamier cheeses. Sparkling Wines have high acidity and carbonation, which offer a palate cleansing effect to creamy, sticky cheeses like Camembert Brie or Muenster.

Wines and cheeses from the same region go well:

  • Sauvignon Blanc with Chèvre
  • Garnacha with Manchego


Beer and Cheese Please

Hint: In general, the stronger the brew, the stronger cheese is paired.

Pale Ale or hoppy brews have more of a biting or bitter taste. Paired with cheese that is subtle, your taste buds will go into overload. Cut the bite of an IPA with a fresh, soft goat cheese or a triple Cremie Brie.

Porter is a robust brew that needs a cheese to hold its own in this pairing. Bleu Cheese is s perfect match. An aged Machego or Gouda are excellent companions.

Amber Ales brewed with zesty grains and citrus play really well with an aged Gouda or aged Swiss. The nutty overtones of the cheese at room temperature compliment this pairing.

Wheat beers or Pilsner delicate beers go with young, fresh cheeses, unaged goat cheese, Mozzarella, feta burrata, Jack Cheddar and Colby.

Stouts and holiday ales (Pumpkinhead or Apple Ale) pairs well with an aged Alpine Swiss like Gruyere or Comte or a sharp Italian Cheese like an aged Provolone or Romano.

English Pale Ale, Imperial Stout and Lambic with Sharp Cheddar

Bock Beer, Stout, Pale Ale, Porter, Brown Ale, and Lager with soft ripened and pungents

English Pale Ale with Garlic Cheese

Porter, Stout with Smoked and Bacon Cheeses

Rye IPA and Double IPA with Horseradish Cheese

Stout with Habanero Cheese

Wheat beers, crisp and light Lagers, Pilsner, and red Lagers with Italian Cheeses

Stouts, honey brown Ale, IPA, Pale Ale, Weissbier, and Gueze Beer with Blues

Lager or nut brown Ale, Wheat Beer, or Sour Beer with Goat Cheese varieties

Amber Ale with Sheep Milk Cheeses

Doppelbock and Old Ale with Mild Swiss

Bock, Octoberfest, Porter, and Brown Ale with Aged Swiss