Grits with Sun-Dried Tomato Pesto and Goat Cheese
Ready In: 35 mins
Serves: 2-4
Ingredients
- 2 1⁄4 cups chicken stock
- 1 tablespoon butter
- 1 clove garlic, minced
- 1⁄2 cup quick-cooking hominy grits (3 ounces)
- 3⁄4 cup fat-free half-and-half
- 2 1⁄2 ounces sun-dried tomato pesto (about 1/3 cup)
- 1 teaspoon fresh thyme, chopped or 1⁄4 teaspoon dried thyme
- 4 ounces crumbled soft goat cheese (about 1 cup)
- chopped fresh chives (to garnish)
Directions
- Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
- 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.
- 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.
- 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.
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