Grits With Sun-Dried Tomato Pesto And Goat Cheese

• 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)

1. Preheat oven to 350u0b0; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
2. 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.
3. 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.
4. 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.

chicken stock, butter, clove garlic, quickcooking hominy grits, tomato pesto, fresh thyme, goat cheese, fresh chives

Taken from www.food.com/recipe/grits-with-sun-dried-tomato-pesto-and-goat-cheese-74208 (may not work)