Gorgonzola Grits

There is a family tradition in my house that mostly focuses on the men: Dijon chicken and Gorgonzola grits. I was told it was a Williams-Sonoma recipe, but then I thought it was a Cooking Light recipe, but now I think it is just a Ross-family recipe. I may not be able to afford the kitchen tools, but W-S has some great recipes for those of you looking to expand your recipe base.

These grits are very fancy and almost take the Southern out of grits, but they are worth sharing because I think they are good enough to stand alone or match with other vegetarian dishes since they are so flavorful. Cooking Light also has a goat cheese grits recipe for those of you stinky-cheese lovers like me.

Gorgonzola Grits

4-5 packets of instant grits, butter flavor

1 bullion cube, chicken or vegetable

4 oz gorgonzola cheese (about half the carton)

4-5 green onions, whites and greens separated

1/3 cup sour cream (don't substitute Greek yogurt)

coarse salt and pepper

Cook grits according to package instructions but add bullion cube to water being used. Stir in cheese, sour cream and white onions until smooth. Season with salt (very little since cheese will supplement a lot of the salt) and pepper. Let grits sit for a bit until set. Serve grits with green chives for garnish.

I usually serve this with chicken, but you can also make it a filling side for a brunch or substitute for creamy polenta or potatoes for a richer side dish. Please post some more ideas. I love this side and want to use it for more vegetarian meals.

UPDATE: another foodie has posted a recipe for fried green tomatoes over cheesy grits. She used goat cheese but I think either of these recipes would go great with fried tomatoes. Check our her blog - she has some great recipes and even better photos of her meals.