Grits, Goat Cheese, and Mushroom Tart

This is a perfect appetizer for a brunch and

may be served in wedges, or double the

recipe and prepare it in a rectangular pyrex

baking dish to cut into squares.

Pastry dough or a prepared pie shell

½ pound of mushrooms, thinly sliced

1 stick of butter

1 cup of grits, cooked and cooled

½ cup of sour cream

¼ pound of goat cheese

2 large eggs, beaten

1 teaspoon of smoked paprika

1 teaspoon of garlic powder

1 teaspoon of Worcestershire sauce

Sea salt to taste

Prepare crust and saute mushrooms in two

tablespoons of the butter until almost dry.

Place in the tart shell and bake for ten minutes

in a 375 degree oven. Stir remaining butter, grits,

sour cream, goat cheese, eggs, paprika, garlic

powder, and Worcestershire sauce together in

a bowl until creamy. Salt to taste. Remove tart

shell from oven and spoon grits and cheese

mixture over the mushrooms. Bake thirty five

to forty five minutes until puffed and golden.

Cool on a rack and serve warm.


  • The contents of this site are copyrighted. Permission to reprint may be obtained by written request.