Ingredients:
1 cup yellow corn grits, plus
2 tablespoons yellow corn grits
2 (14 1/2 ounce) cans chicken broth
2 cloves garlic, minced
6 ounces goat cheese, crumbled ( chevre)
1/2 cup sun-dried tomatoes packed in oil, cut into matchstick size strips
Directions:
Combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.
Bring to a boil over medium heat, stirring frequently.
Reduce heat to low and cook, stirring occasionally, for 20 minutes.
Remove from the heat and stir in the goat cheese and sun dried tomatoes.
Continue stirring until the cheese has melted and all ingredients are well mixed.
Grease a 9X13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.
Can be served room temperature or chilled.
For entree size serving, cut into 6 pieces.
For an appetizer, cut into smaller squares.
Servings: 6
Time preparation: 5 min.
Time total: 30 min.