Ingredients
2
14 1/2-ounce cans chicken broth
1
cup quick-cooking grits
1/3
cup sliced fresh chives or green onions
4
ounces soft fresh goat cheese (such as Bûcheron or Montrachet)
Fresh chives or green onions, cut into 2-inch pieces
Directions
1.
Bring broth and water to boil in heavy medium saucepan. Gradually stir in grits. Reduce heat to low; cover and cook 4 minutes. Uncover; simmer until thickened to consistency of thin mashed potatoes, stirring often, about 3 minutes. Add sliced chives and cheese. Stir until cheese melts. Season to taste with salt and pepper. Top with chive pieces.
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