Goat Cheese Polenta

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup yellow corn grits, plus
• 2 tablespoons yellow corn grits
• 2 (14 1/2 ounce) cans chicken broth
• 2 cloves garlic, minced
• 6 ounces goat cheese, crumbled (chevre)
• 1/2 cup sun-dried tomato packed in oil, cut into matchstick size strips

Recipe

• 1 combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.
• 2 bring to a boil over medium heat, stirring frequently.
• 3 reduce heat to low and cook, stirring occasionally, for 20 minutes.
• 4 remove from the heat and stir in the goat cheese and sun dried tomatoes.
• 5 continue stirring until the cheese has melted and all ingredients are well mixed.
• 6 grease a 9x13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.
• 7 can be served room temperature or chilled.
• 8 for entree size serving, cut into 6 pieces.
• 9 for an appetizer, cut into smaller squares.