Creamy Baked Grits with Sun-Dried Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 side-dish servings
- 3/4 cup whipping cream
- 1 teaspoon chopped fresh thyme
- 2 tablespoons (1/4 stick) butter
- 1 garlic clove, chopped
- chopped fresh chives (optional)
- Carbohydrate 16 g(5%)
- Cholesterol 52 mg(17%)
- Fat 19 g(30%)
- Fiber 1 g(4%)
- Protein 8 g(16%)
- Saturated Fat 11 g(57%)
- Sodium 156 mg(7%)
- Calories 263
Preparation 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.
Preparation 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.
