Goat Cheese Basil Grits for #SundaySupper

Goat Cheese Basil Grits

When I think about movies and food, I can’t help but remember one of my favorite Arnold Schwarzenegger lines:

“You should not drink and bake.”

I always thought this was from Commando, but it was actually from Raw Deal. (Yes, I think I’ve seen all of the Arnold movies so many times they blur together.)

When I learned that the Sunday Supper gang would be celebrating movie-inspired recipes today, I really, really wanted to bake a chocolate cake while drinking. (I was going to skip the part where the cake gets heaved onto the kitchen cabinet.) But, given that cake and alcohol really aren’t diabetic-friendly, I decided to go in another direction.

The Grillmaster and I recently moved from the Outer Banks of North Carolina to the Chapel Hill area. Nearby there is a wonderful independent bookstore, McIntyre’s Books. While browsing their fiction offerings, I came across Fannie Flagg’s Fried Green Tomatoes at the Whistlestop Café.

I immediately remembered the most interesting take on fried green tomatoes I’ve ever had, at an amazing restaurant in Asheville, NC called the Tupelo Honey Café. They serve their fried green tomatoes over creamy grits with goat cheese and basil. The grits actually outshine the tomatoes.

I reduced the fat and sodium in the original recipe, but these grits are still mouth-watering. Rent yourself a copy of Fried Green Tomatoes and enjoy these grits with Mama.Mommy.Mom’s Not-So-Fried Green Tomatoes.
Goat Cheese Basil Grits

Goat Cheese Basil Grits

Adapted from Honey Tupelo Cafe Cookbook by Elizabeth Sims with Chef Brian Sonoskus

3 cups water
1/2 teaspoon sea salt or Kosher salt
1 teaspoon unsalted butter
1-1/4 cups quick-cooking grits
2 tablespoons fat-free half and half
3 ounces goat cheese
2 tablespoons chopped fresh basil

In a heavy, deep saucepan, bring the water and salt to a boil. Add the butter and slowly whisk in the grits in a steady stream. Bring the mixture back to a boil.

Stir in the half and half, then reduce the heat to low. Simmer, stirring often, for about 5 minutes or until the mixture is creamy and thick.

Remove from heat and stir in the goat cheese until it melts and is well-incorporated. Mix in some of the basil and garnish with the rest.

Makes 4 servings
Per serving: 250 calories, 6g fat (4g sat), 12mg cholesterol, 386mg sodium, 40g carb, 1g fiber, 1g sugar, 8g protein

Nutritional Analysis: These grits are low in Cholesterol and are a good source of Folate. (Source: nutritiondata.com)


The #SundaySupper gang will be sharing movie-inspired recipes all afternoon on Twitter, Facebook, Pinterest and Instagram on Sunday, April 14, 2013. We will also have a live chat at 7 p.m. EST on Twitter and will be using the hashtag #SundaySupper. We look forward to answering questions, giving tips and inspiring you to spend more time Around the Family Table with those you love! Thanks to Heather of girlichef for hosting this event.

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

Comments

  1. says

    Fried Green Tomatoes was a fantastic film. So is your recipe for grits ,the creamy goat cheese with the savory basil is perfect. P.s. A rich Southern grits dish suits the lush scenery of your present Chapel Hill locale, yes?

  2. says

    Looks like I have yet another recipe to use my basil. I just planted some and I can’t wait when it is harvest time.

  3. says

    I’m so intrigued by this recipe! I’ve had grits so many ways, but I’ve never thought of adding goat cheese. I just know that grits and goat cheese will go fabulously together. I’ve got to try this recipe, and soon! Thanks for the inspiration.

  4. says

    Oh my gosh, how much fun are BOTH of those options!? So much…and I can’t stop giggling about the thought of the chocolate cake… These grits DO sound amazing. And you’ve totally gotten me into the mood to watch FGT again – with a plate fried green tomatoes atop these lovely grits, of course. Mmmmm….

  5. Diana @GourmetDrizzles says

    What an awesome recipe! Love the addition of goat cheese and basil… my favs! And thanks for the reminder about McIntyre’s too! We’re in the Triangle, and I’ve been meaning to get by there ;-)

  6. says

    Oh yum! I am just starting to get into grits (I know, I know…it’s about time!), and am so intrigued by all the different possibilities. This looks like another great one to add to the list.

  7. says

    You had me at goat cheese. But then you added basil?!?! OMG flavor perfection, if you ask me! I must put this recipe on my must-try list!

  8. says

    One of my favourite movies! Such a heartwarming film! And this is a great recipe – I just get excited by the sound of ‘grits’ because it’s such a Southern American thing and seems so wonderfully exotic to my British palate! With the addition of basil and goat’s cheese, I am in love.

  9. says

    Cheese grits are my favorite kind of grits! I will eat them with gravy too, don’t get me wrong, but somehow cheese just GOES. And goat cheese and basil? A stroke of genius! I am pinning these on my Recipes to Try board.

    By the way, Shelby, you’ve probably already seen them but your intro reminded me of some fun videos on YouTube. Search “My Drunk Kitchen.” :)

  10. says

    Now I never grew up eating grits, but I did have them once I joined the army. I always ate them with sugar, but these seriously look amazing!!! I think I need to expand my grits palate :)

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