Goat Cheese Polenta
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.
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INGREDIENTS
Nutrition- 1
- 2tablespoons yellow corn grits
- 2(14 1/2 ounce) cans chicken broth
- 2
- 6ounces goat cheese, crumbled (chevre)
- 1⁄2
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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.
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