Grits With Goat Cheese And Chives Food

GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE

Grits with Sun-Dried Tomato Pesto and Goat Cheese image

Comforting main or side-dish made rich with tomato pesto and goat cheese and baked in individual casseroles. The original recipe called for twice the butter and whipping cream rather than fat free half and half, so if you can afford the calories, go for it. Oil-packed sun-dried tomatoes (1/2 cup diced) may be substituted for the pesto. Recipe makes 2 main-dish servings or 4 side-dishes.

Provided by sugarpea

Categories Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

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)

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.

Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 17.1, Cholesterol 72.8, Sodium 862, Carbohydrate 52.2, Fiber 2.1, Sugar 10.7, Protein 25.1

SHRIMP AND GOAT CHEESE GRITS

Shrimp and Goat Cheese Grits image

This recipe was demonstrated at the 2008 Pensacola Seafood Festival by Chef Jim Shirley of the Fish House Restaurant. If you don't like goat cheese, feel free to substitute any cheese that you like. I've never had anything that Jim Shirley prepared that wasn't delicious!

Provided by breezermom

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 cups chicken stock
1 cup grits, freshly ground if possible
1 cup heavy cream
1/4 lb butter
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
1/2 teaspoon salt
5 ounces belle chevre goat cheese
black pepper, 7 turns of the pepper mill
2 tablespoons garlic, minced
1 teaspoon red pepper flakes
2 tablespoons lemon zest
1 dozen shrimp

Steps:

Add stock to a medium saucepan or large skillet and bring to a boil. Stir in the grits and continue to stir for approximately 4 minutes, then reduce heat to a simmer. Add cream as needed to keep the grits moist.
Place shrimp in a large ziplock bag with the garlic, red pepper flakes, salt, pepper and lemon zest. Make sure the spices are mixed well and coating the shrimp, then place the bag in the refrigerator to marinate for 20 minutes.
After the 20 minutes are up, add butter, goat cheese, parsley and basil to the grits. Stir and add salt and pepper.
Heat a saute pan to medium high heat. In a little butter, add shrimp (including the marinating mixture) and saute for 5 minutes, or until shrimp are opaque and form a "C". Do not overcook the shrimp!
To serve, spoon grits onto a serving plate, and add 4 shrimp and some liquid from the saute pan on top of the grits.

Nutrition Facts : Calories 772, Fat 58.8, SaturatedFat 36.4, Cholesterol 202.4, Sodium 1077.5, Carbohydrate 42.2, Fiber 2.4, Sugar 4.3, Protein 20

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