| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | 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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