Goat Cheese Grits




  • 1 1/2 qt. Water
  • 4 1/2 tsp. Gordon Signature Chicken Base
  • 2 oz. GFS Unsalted Butter Prints
  • 8 oz. Jumbo Spanish Onion, diced
  • 1 Tbsp. Chopped Garlic in Water
  • 2 c. Enriched Grits
  • to taste GFS Iodized Salt
  • to taste Trade East Ground Black Pepper
  • 6 oz. Montrachet Goat Cheese

Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.> In a stock pot, bring the water and chicken base to a boil. Stir until the base has dissolved. Melt the butter in a nonstick sauce pan. Add the onions and garlic. Cook until the onions are translucent. Add the butter, onions, garlic, and grits to the stock. Cook for 20-30 minutes or until the liquid has been absorbed and the grits are tender. Add extra water as needed. Season to taste with salt and pepper. Add the goat cheese and stir until mixed. Place the grits into a 4" stainless-steel hotel pan and cool. Cover and refrigerate for future service. CCP: Refrigerate at 41°F, or below.