Yield: 1 servings
|2 cans||Chicken broth; (14 1/2-ounce)|
|1 cup||Quick-cooking grits|
|⅓ cup||Sliced fresh chives or green onions|
|4 ounces||Soft fresh goat cheese; (such as|
|\N \N||; Bûcheron or|
|\N \N||; Montrachet)|
|\N \N||Fresh chives or green onions; cut into 2-inch|
|\N \N||; pieces|
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.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.