Garlicky Goat Cheese Grits

• 2 cups Water
• 2 cups Whole Milk
• 1 teaspoon Fine Sea Salt
• 1 cup Coarse Ground Cornmeal
• 4 Tablespoons Unsalted Butter
• 1/2 teaspoons Black Pepper
• 1/4 teaspoons Paprika
• 3 cloves Garlic, Grated
• 2 Tablespoons Chives, Chopped
• 4 ounces, weight Goat Cheese Crumbled
• 4 whole Large Eggs, Cooked Sunny Side-up (optional)
• 1 Tablespoon Parsley, Chopped (garnish)

1. In a large saucepan, bring the water, whole milk and fine sea salt to a boil over medium-high heat. Lower the heat to low, and whisk in the cornmeal. Cover the pan and cook for 25-30 minutes, whisking every 5 minutes, so the cornmeal doesn't get clumpy.
2. Once the cornmeal has cooked through, stir in the butter, black pepper, paprika, garlic and chives. Continue to stir and heat until the butter has melted.
3. Remove the pan from the heat and stir in the goat cheese until it has melted through. Cover the pan and keep warm until you are ready to serve.
4. Serve the grits topped with a sunny side-up egg and a sprinkle of parsley, if you desire. Enjoy!

water, milk, salt, ground cornmeal, butter, black pepper, ubc, garlic, chives, eggs, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/garlicky-goat-cheese-grits/ (may not work)