Southern Goat Cheese Grits Bowl Recipe
Make this southern goat cheese grits bowl! It’s a bowl of creamy stone ground goat cheese grits topped with garlicky sautéed spinach, roasted sweet potatoes, and black-eyed peas, topped with salsa verde! Feel free to use any seasonal veggies you like to switch it up.
One of my favorite things about food is how it can instantly transport me to some of my happiest memories. A chewy everything bagel, layered thick with cream cheese and lox brings me back to childhood. The smell of black bean soup simmering on the stove reminds me of when Atlanta was hit with a freak snowstorm, and a piping hot bowl was the perfect warming dinner after playing outside all day. Spreading creamy camembert on crusty bread takes me to France, where I first discovered my love of food and travel - and also cheese.
Working with clients on healing their relationship with food, I love to learn about their food memories. It’s so neat to see how different cultures and regional foods play a role! Getting in touch with those memories can be such a cool reminder of how food is so much more than fuel.
To celebrate food, I love to recreate favorite food memories in the kitchen. This past week I decided to whip up a favorite meal from one of our travels - this southern goat cheese grits bowl from Tupelo Honey in Asheville.
Before we were engaged, we took an anniversary trip to Asheville and ate our way through town. The best kind of trip! On our first day, we stumbled upon Tupelo Honey Cafe, which has since opened locations all over the South. Since Tupelo Honey by Van Morrison is our song, we decided it was a clear sign to eat there for dinner.
After a three course meal, our romantic night turned into laying in bed uncomfortably full watching Braveheart and groaning with discomfort. But it was worth it! Their brown butter pecan pie was the highlight of the meal, but after that was the veggie topped goat cheese grits bowl I had for my main course. Creamy Adluh goat cheese grits (a Columbia local!) topped with sauteed greens, crispy fried okra, black-eyed peas and salsa verde!
For my recreation, I swapped out roasted sweet potato for the fried okra, since I couldn’t find any fresh okra (and because fried okra is a total pain to make!). Feel free to use any seasonal veggies you like! In the summer, try roasted or fresh heirloom tomatoes!
For grits, you must use stone ground grits and not quick grits - the texture is so much better. I’d recommend one of two local brands, either Anson Mills or Adluh. I buy mine at Rosewood Market, where they always have a great selection of their products. You can also order them online if you don't live in here in Cola. I also love Bob's Red Mill too!
Grits Bowl Recipe Adaptions
I often use this goat cheese grits bowl recipe as a template meal, topping goat cheese grits with seasonal veggies and a tasty sauce, mixing and matching based on what’s in my fridge. I love it so much I even included a recipe for spring goat cheese grits with red pepper sauce in my book, Gentle Nutrition!
Here’s some ideas for grits bowl recipe adaptions to get your brain juices flowing:
For a breakfast version, top with a poached egg, crumbled bacon, halved cherry tomatoes and sautéed spinach. Finish off with hot sauce.
Make a summer goat cheese grits bowl with grilled peppers and zucchini and top with a creamy cilantro sauce.
Go Italian and top with oil-packed sun dried tomatoes, crispy prosciutto, sauteed kale and white beans. Finish with a dollop of pesto.
For a Tex-Mex inspired bowl, top with black beans, grilled zucchini, diced avocado and pico de gallo.
In the winter, top this grits bowl with roasted winter squash and brussels sprouts, garlic sausage, and kale pesto.
If you like this southern goat cheese grits bowl recipe, follow my favorite recipes from our travels Pinterest board for more cooking inspiration.
This post was originally published February 2015. Images, text and recipe have been updated to give you the best content possible.
Southern Goat Cheese Grits Bowl Recipe
Ingredients
Grits:
6 cups water
1/2 teaspoon salt
1 cup stone ground grits
3 ounces goat cheese
Vegetables:
2 medium sweet potatoes, peeled and diced
2 tablespoons extra-virgin olive oil, divided
1/2 large onion, thinly sliced
1 clove garlic, minced
1/4 tsp red pepper flakes
6 ounces baby spinach (1 bag)
1 1/2 cups cooked black-eyed peas
Salsa verde, for serving
Instructions
Preheat oven to 400 degrees. Toss sweet potatoes with 1 tablespoon olive oil, season with salt and black pepper, and spread evenly on a baking sheet. Roast for 20 minutes, tossing halfway, until tender and golden.
Bring water and salt to a boil in a large pot. Slowly pour in the grits while whisking to prevent clumping. Reduce heat to medium-low and cook, whisking every so often, until thick and creamy, about 30 minutes total. Crumble in goat cheese and stir until incorporated. Season with salt and black pepper to taste.
While grits are cooking, heat remaining tablespoon olive oil on medium-high heat. Add onion, garlic, and red pepper flakes and saute until translucent, about 3-4 minutes. Add spinach and cook until wilted, about 3-5 minutes.
Divide the grits evenly between four bowls. Top with greens, sweet potatoes and black-eyed peas. Drizzle with salsa verde and serve.
If you like this goat cheese grits bowl recipe, you might also like:
Cheese Grits Stuffed Poblanos with Tomato Gravy
Goat Cheese Polenta and Mushroom Ragu
Vegan Cheese Grits with Barbecue Beans
