No more boring grits!

Ingredients:

• 4 Tab butter, plus more for coating skillet
• 2 small shallot chopped
• 4 cloves garlic, chopped
• 2 Tab tomato paste
• 4 c low sodium chicken broth
• 1 c heavy whipping cream
• 1 1/2 c quick cooking grits
• 16 oz oil packed sun dried tomatoes, drained well and roughly chopped
• salt and freshly ground black pepper
• 8 oz log goat cheese, crumbled

1. Directions:
2. Butter two 8 inch pie pans.
3. Add the 4 tablespoons of butter to a medium sized saucepan over medium heat.
4. Once the butter foams, add the shallots and garlic and saute until tender, about 3 – 4 minutes.
5. Stir in the tomato paste.
6. Then add the chicken broth and whipping cream and bring to a simmer.
7. One simmering, slowly and gradually whisk in the grits.
8. Keep stirring until the grits become thick, about 8 – 10 minutes.
9. Add the chopped sun dried tomatoes and stir until thoroughly mixed.
10. Season with salt and pepper to taste.
11. Place grits in the prepared pie pans and top with the crumbled goat cheese.
12. Bake at 350º for 25 – 30 minutes.
13. Remove the pans from the oven and let cool for 5 – 10 minutes before serving.
14. Slice each into 6 triangles and serve.

Serves: 12

Source: Blue Grass Kitchen, Charleston, West Virginia