Goat Cheese Polenta

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 6

ingredients

• 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

1. Combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.
2. Bring to a boil over medium heat, stirring frequently.
3. Reduce heat to low and cook, stirring occasionally, for 20 minutes.
4. Remove from the heat and stir in the goat cheese and sun dried tomatoes.
5. Continue stirring until the cheese has melted and all ingredients are well mixed.
6. Grease a 9X13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.
7. Can be served room temperature or chilled.
8. For entree size serving, cut into 6 pieces.
9. For an appetizer, cut into smaller squares.

Reviews

[Kumquat the Cats fr]

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.