Favorite Recipe for Goat Cheese and Grits

4 breakfast plates in a kitchen with a woman plating goat cheese grits souffle, asapargus, and watermelon fruit

Guests at Pinecrest Bed & Breakfast in Asheville enjoy an abundant scratch made breakfast.  This recipe for goat cheese and grits has become an instant favorite, maybe even for skeptics.  We’ll always print a copy for our guests but this is too good not to share with everyone.

Goat Cheese & Grits Soufflé

Where do you find inspiration for breakfast recipes?  In particular, we love and subscribe to Southern Living, the source for Goat Cheese and Spring Onion Grits Soufflés. Dishes that pair well with this include apple turnovers, buttermilk biscuits, breakfast salad, or poached pears.  While the recipe takes 1 hour total, only about 30 minutes are hands on, plenty of time for a cup of coffee while the grits cook and the soufflés bake.


2 T unsalted butter, plus more for greasing ramekins
1 c chopped green onions
2 c half-n-half
2 c water
1/2 T kosher salt
1 cup stone-ground white grits
4 oz goat cheese
4 large eggs, separated
1/8 t cream of tartar, optional
1 t Dijon mustard
1 T fresh chopped chives
2-3 oz Gruyere cheese, finely grated


Preheat oven to 400 degrees.  Grease 8 (8-oz) ramekins with butter.  Set aside.

Heat butter in a large saucepan over medium heat.  Add onions.  Cook, stirring occasionally, until softened, about 5 minutes.  Add half-n-half, water, and salt; bring to a boil over medium-high heat.  Whisk in grits and reduce heat to low.  Cook for 15 to 20 minutes, whisking occasionally, until thickened.  Remove from heat and whisk in goat cheese until completely melted.

Once grits are ready, whisk egg yolks and mustard in a large bowl, set aside.  Using an electric hand mixer, beat egg whites and cream of tartar in a large bowl on medium low until foamy; increase speed to medium-high and beat until soft peaks form, 2-3 minutes.  Do not overbeat.

Whisk 1/4 c of the hot grits into egg yolks to temper; add the remaining grits and whisk until combined.  Gently fold 1/3 of the egg whites into the grits, and repeat until all whites are folded in.  Divide mixture among prepared ramekins and place on baking sheet for easier handling.  Bake for 20 minutes, turning tray half-way through.  Grits should be puffed and set but still slightly jiggly in the centers.

Sprinkle with chives and Gruyere cheese.  Serve immediately though soufflés will deflate rapidly once they are out of the oven.

making a recipe of goat cheese & grits souffle folding the egg whites into the yolks


Local Partners at Breakfast

We are proud supporters of local farms and shop regularly at the North Asheville Tailgate Market on Saturday mornings. Additionally we are associate members of the WNC Cheese Trail. Our latest favorite goat cheese for this recipe is Pepperberry from member Spinning Spider Creamery.

Let Us Make You Goat Cheese & Grits Soufflé

Breakfast is in our name. Guests at Pinecrest Bed & Breakfast are treated to a hot fresh breakfast, cooked fresh each morning.  Delightful sweet and savory combinations replete with local ingredients are a highlight of staying with us in Asheville.

Book Now and see how you like our grits!