Fried Garlic and Goat Cheese Grits with Blackberry-Tasso Chutney

Vegetables

The only way to make grits more southern is to deep-fry them. Take your time when breading the grits so that they don’t break down in the hot oil. The blackberry chutney has multiple uses in other dishes.

Ingredients

1 Tbsp butter

1 1 /2 tsp garlic, minced

1 tsp creole Seasoning

1 tsp salt

3 cups milk

1 cup grits

1 /2 tsp black pepper, freshly ground

1 tsp hot sauce

3 ounces goat cheese

1 cup seasoned flour

1 cup egg wash (3 eggs beaten with 1/4 cup cream)

1 cup bread crumbs

Oil for frying

Instructions

In a 1 1 /2-quart sauce pot, melt butter over low heat, and cook the garlic with Creole seasoning, salt and pepper for five minutes. Do not brown the garlic.

Add milk and bring to a slow simmer. Add grits, stirring constantly. Cook for 15 minutes, stirring often to prevent grits from forming lumps, or sticking.

Remove grits from heat and blend in the goat cheese and hot sauce. Immediately pour the grits into an 8 x 8-inch baking dish. Refrigerate overnight.

Heat oil to 325 degrees.

To make the grit cakes for frying, cut the chilled grits into 8 squares. Then cut the squares in half diagonally forming a triangle.

Three-bowl breading procedure: Place seasoned flour in the first bowl, egg wash in the second, and breadcrumbs in the third.

Dredge grit cakes in the flour, shaking off excess. Dip into egg wash, then into breadcrumb mixture. Coat grits thoroughly.

Fry in small batches until golden and drain onto paper towels.

Top with Blackberry-Tasso Chutney and serve hot.

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com