Blue Cheese Grits - a perfect surprise side dish for Pork Roast or Beef Tenderloin

Blue Cheese Grits

The unexpected depth of flavors and surprise blue cheese in this simple dish will have guests raving. To get your Southerness, good grits recipes are a must! I'm serving this with a pork loin stuffed with figs and ladled a mushroom balsamic syrup. Everything is done before the guests arrive and I simply have this in the oven, timed to come out and serve hot.

3 cups milk

1 garlic clove, minced
1-1/2 teaspoons salt divided
1 cup quick cooking grits
1/2 cup (4-ounces) crumbled blue cheese
1/2 cup butter, cubed
1/2 cup whipping cream
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 (4-ounce) can whole green chilies, drained and chopped
4 tablespoons freshly shredded Parmesan cheese
1/2 cup Cheddar cheese, shredded
1 teaspoon chopped fresh thyme
1/4 teaspoon cayenne pepper
Bring milk, garlic and 1 teaspoon salt to a boil in a medium saucepan; gradually stir in grits. Cover; reduce heat and simmer, stirring occasionally, 10 minutes. Whisk in blue cheese and butter until meltedl add Cheddar and mix well. Whisk in remaining 1/2 teaspoon salt, whipping cream, and remaining ingredients; pour into a lightly greased 1-1/2 quart soufflé dish. Bake at 325 degrees for 1 hour and 10 minutes. (Center may be slightly soft.)