“These grits taste funny. They’re really good, and I am on my third helping, but they taste funny. How do you make them taste like that?”
The answer at What’s for Supper is goat cheese. Lots and lots of goat cheese.
I can’t remember when I first started adding chèvre to grits, but it has become our standard whenever the taste of the grits needs to be a major part of the dining experience. Which is to point out that grits are almost always a tasty side dish, if made correctly. Instant grits in hot water with margarine is not what I mean by correct.
I use non-instant, non-quick grits, first of all. Those that require 20 minutes or so to cook. Then, I cook them in milk and cream to a fairly dry, not soupy, consistency. This means they will stay where you put them on a plate, and not spread out. A spoon inserted in the center of the pot will remain bolt upright, supported by grits.
After they are cooked and seasoned, we add butter and one or more logs of good chèvre. We let these meld a bit and finish with more heavy cream. You won’t get any thinner eating a batch of these, but you will be very satisfied.