Goat Cheese Polenta

1. 1

   Combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.

2. 2

   Bring to a boil over medium heat, stirring frequently.

3. 3

   Reduce heat to low and cook, stirring occasionally, for 20 minutes.

4. 4

   Remove from the heat and stir in the goat cheese and sun dried tomatoes.

5. 5

   Continue stirring until the cheese has melted and all ingredients are well mixed.

6. 6

   Grease a 9X13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.

7. 7

   Can be served room temperature or chilled.

8. 8

   For entree size serving, cut into 6 pieces.

9. 9

   For an appetizer, cut into smaller squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.