| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1/2 |
c |
Water |
| 1 |
c |
Quick-cooking grits |
| 1/3 |
c |
Sliced fresh chives or green onions |
| 4 |
oz |
Soft fresh goat cheese; (such as |
|
|
; Bûcheron or |
|
|
; Montrachet) |
|
|
Fresh chives or green onions; cut into 2-inch |
|
|
; pieces |
INSTRUCTIONS
Bring broth and water to boil in heavy medium saucepan. Gradually stir in
grits. Reduce heat to low; cover and cook 4 minutes. Uncover; simmer until
thickened to consistency of thin mashed potatoes, stirring often, about 3
minutes. Add sliced chives and cheese. Stir until cheese melts. Season to
taste with salt and pepper. Top with chive pieces.
Serves 6.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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