Tuesday, May 17, 2005

Goat Cheese Grits

Goat Cheese Grits (Adapted from CL)

2 cups vegetable broth
2 cups water
1 cup dry quick-cooking grits
3/4 teaspoon salt
4 ounces soft goat cheese
2 teaspoons chopped fresh parsley
1 1/2 teaspoons finely chopped fresh rosemary
fresh ground black pepper

In a medium saucepan, bring broth and water to a boil. Gradually whisk in grits and salt. Reduce heat and simmer, stirring often, until thick, about 5 to 8 minutes. Remove saucepan from the heat and stir in cheese, parsley, rosemary and pepper to taste.

Makes about 4 to 6 servings.

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