Upping My Brinner Game with Goat Cheese Grits

So. It’s been quite a while. I don’t even want to look at the date of my most recent post. I’m guessing… November 2015? About that time.

Well, what can I say? Life got busy. The holidays hit, then we were in full-steam-ahead mode on a kitchen renovation (we didn’t do it ourselves, though I’m AMAZED by those who do). It was a hectic few months – and then the work started. Three long weeks later, our kitchen went from a tiny box to a wide open beautiful space. See? img_0882img_0884Much better!

And so on and so forth. Until August, when life started to slow down again, and we decided to wreck the peace by getting a puppy. Classic. But look how cute!


Also, please don’t judge the lawn. It, like this blog, is a work in progress.

Anyway. Busy, no? Sometimes dinner plans go awry and I need a new, quick idea. Enter: breakfast for dinner, a.k.a. brinner. Because who doesn’t like a nice glass of wine with a pancake? Typically brinner in our house is an egg or two, bacon and toast. Occasionally we do waffles. From now on, we will do goat cheese grits.

Grits are a really basic dish. Even more so when I use quick-cooking grits (5 minutes!). But they are quite bland without any additions. Cheese is usually the go-to and was certainly my choice a few nights ago. I happened to have goat cheese sitting around waiting to be eaten – which rarely happens, as goat cheese is delicious and should never “sit around” or “wait” to be eaten. Just eat it!


Look at that cheesy goodness…

For a quick, quick brinner side dish, combine 1/2 cup grits with 2 cups of chicken broth (water works in a pinch, but broth helps jazz up the grits) and bring it to a simmer for FIVE short minutes. Don’t be like me, and let it boil over. Made a slight mess all over the stove. Oops.


Stir in your cheese and any other toppings. I used green onions. Chives would also have been delicious, had I any chives on hand.


Portion out and serve with your normal brinner staples!



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