Recipe by MNLisaB
This is an unusual appetizer that calls for goat cheese and oil packed sun dried tomatoes-very trendy but not too putzy to put together. It's pretty tasty.
Top Review by Kumquat the Cat's friend
This was a very good recipe. I served it as an entree and I used sun-dried tomatoes that were not packed in oil because I thought the goat cheese was rich enough, and based on my opinion anyway it was the right choice. When I mixed the cheese in with the warm polenta my BF was wowed by how great it smelled but was a little less enthusiastic when it warmed to room temperature (about 20 minutes later). Next time I might try serving it while it's still warm.
- 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 tomato packed in oil, cut into matchstick size strips
Directions See How It's Made
- 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.