Stone Ground Chevre Grits

From Chef Ben Thibodeaux at Tableau.

Serves 4–6

Ingredients:

4 cups water
4 oz. whole butter
1 cup stone ground grits
3 oz. goat cheese
1 tsp. chopped fresh thyme
salt and pepper to taste

Method:

1. In a medium-sized, heavy-bottom sauce pot, bring water and butter up to a boil over medium high heat. Add grits and stir until mixture comes back to a boil.
2. Reduce heat to medium low and simmer for about 45 minutes, stirring every 5 minutes or so to make sure the grits aren’t sticking. This will begin to become more important as the liquid cooks into the grits.
3. Once the grits are tender and no longer, well, gritty, remove from heat and add goat cheese and fresh thyme. Season to taste and serve immediately.