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Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 533ml Low-salt chicken broth

  2. 2 tablespoons 30ml Butter - (1/4 stick)

  3. 1 Garlic clove - chopped

  4. 1/2 cup 118ml Quick-cooking hominy grits - (3 oz)

  5. 3/4 cup 177ml Whipping cream

  6. 1/2 cup 118ml Diced drained oil-packed

  7. Sun-dried tomatoes - (2 1/2 oz)

  8. 1 teaspoon 5ml Chopped fresh thyme

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1 cup 146g / 5.1oz Crumbled soft fresh goat cheese - - (abt 4 oz)

  12. Chopped fresh chives -

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Generously butter 8- by 8- by 2-inch glass baking dish.

  2. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes.

  3. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper.

  4. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

  5. This recipe yields 6 side-dish servings.

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