Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Chicken broth; (14 1/2-ounce) |
| ½ cup | Water |
| 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.
Serves 6.
Bon Appetit November 1992
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