Savannah's Inn-Site June 2007 Brought to you by the Foley House Inn
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Greetings!
Throughout its history, the South has relished its grits, making them a
symbol of its diet, its customs, its humor, and its hospitality. This month Quita serves up a recipe for a breakfast staple that will make you forget your no carb diet.
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Quita's Grits with Goat Cheese & Chives
2 1/2
cups water 2
cups quick-cooking grits 1/3
cup sliced fresh chives or green onion 4
ounces soft fresh goat cheese (such as Bucheron or Montrachet) 1/4 teaspoon black pepper 1/2 teaspoon salt 1
teaspoon Accent
Bring water to
boil in heavy medium saucepan. Add pepper, salt and accent. Gradually stir in
grits. Reduce heat to low; cover and cook 4 minutes. Uncover; simmer until
thickened to consistency of thin mashed potatoes, stirring often, about 3
minutes. Add chives and cheese. Stir until cheese melts. |
Fantastic Fourth of July on the River
Come join us as
we celebrate the Fourth of July in River Street style! Festivities
begin at 5 p.m. on the plaza with live entertainment, ice cream eating
contests and more. Fireworks will begin around 9:20 p.m.
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