Grits With Sun-Dried Tomato Pesto And Goat Cheese - cooking recipe

Ingredients

2 1/4 cups chicken stock
1 tablespoon butter
1 clove garlic, minced
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup fat-free half-and-half
2 1/2 ounces sun-dried tomato pesto (about 1/3 cup)
1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
4 ounces crumbled soft goat cheese (about 1 cup)
chopped fresh chives (to garnish)

Preparation

Preheat oven to 350\u00b0; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.