Goat Cheese Grits

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How’s your weekend going?  Ours is just swell.  We’re spending lots of time together and enjoying the beautiful weather.  It’s nice and warm here in Charlotte.

In case you can’t understand toddler talk, he says “in the mouth,” “in the belly,” and “then you poop it out.”  Haha.


I wanted to share a quick, delicious, and EASY recipe that I’ve been making non-stop.  Introducing – Goat Cheese Grits!


If you are not a Southerner, you may not be familiar with grits.  It’s basically our rice.  You can eat grits (which are made from corn) for breakfast, lunch, or dinner, depending on how you cook them.  Cheesy grits, for example, are a very popular breakfast diner dish; and you’ll see shrimp and grits any Southern dinner menu worth its salt.  I love the combination of ‘dippy’ eggs with grits, so that’s what I’ve topped these grits with!


Here’s the thing about grits (well, two things):


They are tricky to cook.  Too little water, and it’s a clumpy mess.  Too much, and it’s soup.

Grits are very bland unless you spice them up.

The flavor in this recipe comes from two sources:  the herbed goat cheese and the coconut milk.  Of course, you could probably use regular milk in lieu of coconut milk (the full fat canned kind, not the drinkable kind), but I like the tang from the coconut milk.

Goat Cheese Grits (makes 3 servings)

  1. 1 cup dry grits
  2. 3 – 3.5 cups water (depending on how soupy you like your grits; in the pictures above, I used 3.5 cups)
  3. 1/4 cup coconut milk (full fat)
  4. 1 tablespoon coconut oil
  5. 1 teaspoon salt, plus more to taste
  6. 2 ounces HERBED goat cheese


  1. Combine everything (except goat cheese) in a small pot.
  2. Bring to boil and then lower temp to med-low and cook for 30 minutes. Stir constantly!
  3. Once grits have reached the ideal consistency, add in the goat cheese. Stir well and serve.

I served mine on a bed of arugula with eggs.




Have a great afternoon! <3



  • Sara @ LovingOnTheRun February 23, 2014, 6:31 pm

    I am a strange one because I am from the south and cannot stand grits. I don’t know if it is a texture thing or what but I have just never been able to eat them!

    They do LOOK good though 🙂

  • Jen February 23, 2014, 9:00 pm

    Such a cutie!
    I am a Northerner, but was at a conference in Texas last fall. I ate dinner at a local restaurant which served goat cheese grits. There, it was less soupy and baked into a mini loaf tin (it was a side on the dinner menu). It was AMAZING! It literally melted in your mouth. Yuuuummmm.

  • Kristy @ Southern In Law February 23, 2014, 9:05 pm

    You had me at goat cheese… this looks SO good!!

  • Sarah T February 23, 2014, 9:52 pm

    How in the world are you cooking your eggs over easy and making them so perfect? I just can’t seem to get mine to turn out well at all. I just make a big hot mess.

    • Caitlin February 24, 2014, 7:09 am

      Don’t touch them until you are ready to flip them!

  • Louise February 23, 2014, 10:43 pm

    Ba ha ha. Henry’s so clever

  • Rebecca February 24, 2014, 4:39 pm

    Had grits once when my friend’s mom (from NC) made them at a sleepover thing. I remember not liking them. Probably a combination of texture and flavor. I think I thought it would be similar to oatmeal for whatever reason and it wasn’t. My dad has grits every other morning (and oatmeal on the other mornings) and I think he’s crazy, but whatever. Everybody has their preferences.

  • Jolene (www.everydayfoodie.ca) February 25, 2014, 8:36 am

    He is so cute!!!! OMG! Also, I loooove grits!!
    I always forget how strong your accent is until I see a video 🙂 I like it.

  • Amanda March 15, 2014, 9:23 pm

    I am gluten free and I think/thought you were too. Don’t grits have gluten in them? If not, I do LOVE them!

    • Caitlin March 17, 2014, 10:28 am

      Not always! There are gluten-free grits, they are made with corn.

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