creamy baked grits with sun-dried tomatoes
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| |
| 2-1/4 cup | low-salt chicken broth |
| 2 Tbsp | (1/4 stick) butter |
| 1 | garlic clove, chopped |
| 1/2 cup | quick-cooking hominy grits (3 ounces) |
| 3/4 cup | whipping cream |
| 1/2 cup | diced drained oil-packed sun-dried tomatoes (2 1/2 ounces) |
| 1 tsp | chopped fresh thyme |
| 1 cup | crumbled soft fresh goat cheese (about 4 ounces) |
| | chopped fresh chives (optional) |
| |
| preheat oven to 3500f. generously butter 8x8x2-inch glass baking dish. |
| bring |
| broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. |
| gradually whisk in grits and return mixture to boil, whisking |
| occasionally. |
| reduce heat to medium-low, cover, and simmer until grits are thick and |
| almost all broth is absorbed, whisking frequently, about 8 minutes. whisk |
| in |
| 1/2 cup cream and simmer 5 minutes, whisking occasionally. whisk in |
| remaining 1/4 cup cream and simmer until very thick, stirring often, about |
| 5 |
| minutes longer. stir in tomatoes and thyme. season to taste with salt and |
| pepper. pour into prepared dish. sprinkle goat cheese over. bake until |
| cheese softens, about 15 minutes. garnish with chives, if desired, and |
| serve |
| immediately. |
| |
| makes 6 side-dish servings. |
| |
| |
| bon appetit |
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| |
| r.s.v.p. |
| charleston grill, charleston, sc |
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| (ID: 77054) Mirror: rec.food.recipes: Sat, Apr 24, 2004 |