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)