The thing about grits is they have to be made just right and when they are it’s like heaven on earth. I adapted this recipe from one by Paula Deen and its the bomb.

Baked Goat Cheese Grits 

This recipe calls for goats milk and panir, an easy to make fresh goat cheese. I use goat products because I happen to raise goats and I love growing as much of my own food as I can. Half and half is a good substitution for goat milk and Cheddar can be used instead of panir.

• 6 cups chicken broth or veggie stock
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups regular grits
• 16 ounces panir, cubed (Cheddar can be substituted)
• 1/2 cup goat milk
• 4 large eggs, beaten
• 1/2 cup (1 stick) unsalted butter
• 8 ounces grated sharp white Cheddar
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed goat cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
Great served with fresh diced Serrano peppers.