Our friend Brigitte, creator of the Sincerely Brigitte line of flavored cheeses, spent weeks traveling around the country tasting regional dishes. While in Tennessee she discovered a creamy grits-and-goat-cheese dish on a Knoxville brunch menu and asked us to create a version inspired by it that features one of her flavored cheeses.
We were new to Southern grits, so we experimented with textures and flavors until we settled on this comforting combination: creamy corn grits enriched with shredded parsley-and-chive cheese, topped with sautéed peas and cherry tomatoes, and finished with a sunny-side-up egg. The result is warm, savory, and satisfying—perfect for breakfast, lunch, or a relaxed dinner.
This recipe is vegetarian and suitable for kosher kitchens when using appropriate ingredients. It highlights the rich, silky mouthfeel of well-cooked grits balanced by bright peas and tomatoes and the herbal creaminess of the cheese. The dish is simple to prepare but delivers a homey, restaurant-worthy result.
Peas, Cheese & Grits
- Author: May I Have That Recipe
- Total Time: 45 mins
- Yield: 4–6 servings
Ingredients
- 4 cups water
- 1 tsp salt, plus more to taste
- 1 cup corn grits or polenta
- 1 (6–7 oz) block parsley-and-chive flavored cheese (shredded) or other soft flavored cheese
- 2 tsp extra virgin olive oil
- 12 cherry or grape tomatoes, halved
- 1 cup fresh or thawed frozen peas
- Salt and freshly ground black pepper, to taste
- 4–6 eggs (optional), cooked sunny-side up or to your preference
Instructions
- Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 teaspoon of salt.
- Slowly whisk in 1 cup of corn grits (or polenta) while stirring constantly to prevent lumps. Reduce heat to medium-low and cook, stirring frequently, for about 15 minutes until the grits begin to thicken.
- Stir in the shredded parsley-and-chive cheese. Reduce the heat to low and continue cooking for another 10–15 minutes, stirring occasionally, until the grits are smooth and creamy. If the mixture becomes too thick, add a splash of hot water or milk to reach the desired consistency. Cover the pot and let the grits rest off the heat for a few minutes.
- While the grits finish, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the peas and halved cherry tomatoes, season with salt and pepper, and sauté for 4–5 minutes until the tomatoes soften and the peas are heated through but still bright and slightly crisp.
- Cook eggs to your liking in a separate pan—sunny-side up works beautifully here so the runny yolk mixes into the grits.
- To serve, spoon creamy grits into bowls and top with the sautéed peas and tomatoes. Place one egg on each serving if using, and finish with a grind of black pepper. Serve immediately while warm.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Breakfast, lunch, or dinner
- Cuisine: Kosher / Vegetarian
Notes, Tips & Variations
This recipe is forgiving and easy to adapt. For a creamier result, substitute part of the cooking water with milk or a plant-based milk. If you prefer a sharper bite, try using a tangy goat cheese or a grated aged cheddar instead of the parsley-and-chive flavored cheese.
For extra richness, stir in a knob of butter at the end. If you like more texture, finish the tomatoes and peas with a splash of lemon juice or a sprinkling of chopped fresh herbs such as basil or parsley.
To make this dish vegan, use a plant-based cheese and cook the eggs separately or omit them. Leftover grits can be refrigerated for up to 3 days; reheat gently with a little water or milk and stir until smooth.
