| 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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