Something about Sunday gives us a hankerin' for grits.
A Southern staple, sometimes our Northern/Western compatriots aren't really wise to the perfection that is the grit. In fact, most Southerners have at least one humorous recounting regarding introducing grits to an outsider.
For those of us lucky enough to have grown up on grits, and for converts, here is a delicious recipe perfect for a Sunday brunch (or lunch, or dinner), made uber delicious with the addition of our to-die-for Tuscan chevre.
CREAMY BELLE CHEVRE GRITS WITH SUN DRIED TOMATOES
2 1/4 cups low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 garlic clove, chopped
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup whipping cream
1 4 ounce jar of Belle Chevre Tuscan Chevre (drained)
Chopped fresh chives (optional)
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 Tuscan Chevreand thyme. Season to taste with salt and pepper. Pour into prepared dish. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.