These creamy Mediterranean-inspired grits shouldn't be reserved for brunch – we think they'd make a yummy, protein-rich lunch or dinner, too. Made with fresh cherry tomatoes, sauteed chickpeas, and lots of creamy feta, this flavorful dish is a unique twist on classic grits. Top your Mediterranean Grits Bowl with plenty of Kalamata olives.

Base Grits
1 cup whole milk
4 cup water
1 tsp. kosher salt
1 cup uncooked stone-ground grits
2 tbsp. unsalted butter
¾ cup whole buttermilk

Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 25-30 minutes or until creamy and thickened. Remove from heat, and stir in butter and buttermilk. Cover to keep warm until ready to serve.

Mediterranean Bowl
¾ cup Feta cheese
1 pkg. cherry tomatoes, halved
1 cup pitted Kalamata olives
1 can chickpeas, drained
Lime wedge (optional)

In a cast iron skillet melt one tablespoon of butter. Add tomatoes and cook until softened and cooked down, about 5 minutes. Add chickpeas and shake occasionally to ensure coating of each side. Continue until lightly brown. Remove from skillet and set aside. Add feta to grits, stir until incorporated. Top with the other ingredients.

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