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    You are in: Home / Recipes / Grits with Sun-Dried Tomato Pesto and Goat Cheese Recipe
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    Grits with Sun-Dried Tomato Pesto and Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    sugarpea's Note:

    Comforting main or side-dish made rich with tomato pesto and goat cheese and baked in individual casseroles. The original recipe called for twice the butter and whipping cream rather than fat free half and half, so if you can afford the calories, go for it. Oil-packed sun-dried tomatoes (1/2 cup diced) may be substituted for the pesto. Recipe makes 2 main-dish servings or 4 side-dishes.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
    2. 2
      Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
    3. 3
      Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
    4. 4
      Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Grits with Sun-Dried Tomato Pesto and Goat Cheese

    Serving Size: 1 (235 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 553.6
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 17.1 g
    Cholesterol 72.8 mg
    Sodium 862.0 mg
    Total Carbohydrate 52.2 g
    Dietary Fiber 2.0 g
    Sugars 10.7 g
    Protein 25.1 g

    The following items or measurements are not included:

    sun-dried tomato pesto

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