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Creamy Lemon Feta Grits

Prep Time:

15 Minutes

Cook Time:

12 minutes


4 Servings




  • 2 Tablespoons of a fat (Olive oil, Butter or Coconut Oil will do)

  • 4 minced garlic cloves

  • 1 medium zucchini grated

  • 1/2 cup chopped onion

  • 1 lemon zested and grated

  • 1 3/4 cup chicken broth

  • Salt and Pepper to taste

  • 2 Tablespoons of chopped basil

  • 1 Tablespoon of chopped Thyme

  • 3 Tablesoons of chopped dill

  • 5 oz Feta crumbled



Step 1: In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the Gruff Grits and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, basil and thyme, salt and pepper to taste, chicken broth. Bring to a boil then lower the heat to a simmer and cook for 12 minutes or until the grits are tender. If it needs more liquid, add some broth in to keep the texture slightly creamy, not dry.

Step 2: When the pan is off the heat, stir in your crumbled feta and dill.

Step 3: For a warm and creamy version serve immediately OR put in the fridge overnight. The grits will absorb more water and make it a tangy and dryer consistency perfect for a summer lunch.

Additional Toppings: Chili Crisps, Taziki Sauce

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