Title: Goat Cheese Polenta with Sun Dried Tomatoes
Categories: Ethnic
Yield: 4 Servings

1	c	Plus 2 tablespoons yellow
		Corn grits
2		(14 1/2-ounce) cans fat-free
		Chicken stock
2		Garlic cloves, pressed or
		Minced
6	oz	Goat cheese, crumbled
1/2	c	Sun-dried tomatoes, cut into
		Matchstick-size strips

Combine grits, chicken stock and garlic in large saucepan with tight-fitting lid. Bring to boil over medium heat, stirring frequently. Reduce heat to low and cook, stirring occasionally, for 20 minutes. Remove from heat and stir in goat cheese and sun-dri

Spray 9xl~inch baking dish with nonstick cooking spray. Spoon grits mixture into dish and press with wet hands to spread evenly. Cool to room temperature and refrigerate. When well chilled, turn out onto cutting board and cut into 64 squares to serve as hors d'oeuvres. Makes 64 servings.

Per serving: Calories 22 Fat 1g Cholesterol 2 mg Sodium 17 mg Percent calories from fat 41%

Jeanne Jones/King Features Syndicate Inc. Dallas Morning News 4/3/96

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