Sunday, March 18, 2012

Spring Has Sprung

After an incredibly mild winter with only a few snow storms, it seems that spring has sprung. The season isn't creeping up on us like a Slinky (remember those?) crawling down the stairs. Nope. No timid 50-degree spring days for us. This spring has sprung and has bounced right into the 70s and 80s.

The lilac bushes are leafing. Lawns and pastures are greening. My irises and tulips are poking up through the flower beds, and the herb bed is showing promises of the chives. I am anxious for the asparagus. Those tender shoots haven't peeked out into the warm, spring sun yet, but I know they will be up soon. I.Can't.Wait.
(adapted from Cooking Light)

2 cup water
1/2 cup quick-cooking grits
1/2 teaspoon salt
1/4 cup goat cheese, crumbled
2 teaspoons parsley, finely chopped
1 teaspoon basil, finely chopped
freshly ground black pepper

Bring water to a boil in a medium saucepan.
Gradually add grits and salt, stirring constantly with a whisk.
Reduce heat and simmer 3-5 minutes until thickened, stirring occasionally.
Remove from heat and stir in cheese and herbs. 
Serve topped with a poached egg and with steamed or roasted asparagus on the side. (Serves 4-6)

1 comment:

  1. I've never made grits, but this looks good. I'm a sucker for goat cheese, and runny eggs are always appealing.


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