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? Much 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!