Grits With Sun Dried Tomato Pesto And Goat Cheese Recipes

Steps:

• Preheat oven to 350°F
• Generously butter 8x8x2-inch glass baking dish.
• Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan.
• Gradually whisk in grits and return mixture to boil, whisking occasionally.
• Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes.
• Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally.
• Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer.
• Stir in tomatoes and thyme.
• Season to taste with salt and pepper.
• Pour into prepared dish.
• Sprinkle goat cheese over.
• Bake until cheese softens, about 15 minutes.
• Garnish with chives, if desired, and serve immediately.

Steps:

• Preheat oven to 350°; 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.