Working in my little garden has kept me busy recently and our meals have been quite simple.

Tonight I was looking for comfort food and decided to try this recipe from "Bon Appetit, Fast, Easy, Fresh"
along with grilled chicken and some yellow squash from my daughter's garden.
This recipe is definitely a keeper. If you've never tried grits, I encourage you to do so.

So as I was making the grits, I sent my husband outside to pick some fresh thyme.
I knew that the label was not on that herb so I directed him to get some sprigs from a plant that looks like wire stems with tiny leaves.
I guess my description was adequate as he came in with the correct herb.

2 1/2 c. low salt CHICKEN BROTH
2 Tbsp. BUTTER
1 clove GARLIC, chopped
1/2 c. quick-cooking GRITS
3/4 c. HEAVY WHIPPING CREAM, divided
1/2 c. diced drained oil-packed sun-dried tomatoes
1 tsp. fresh THYME
1 c. crumbled soft GOAT CHEESE (about 4 ounces)
SALT and PEPPER to taste

Preheat the oven to 350 degrees F.
Generously butter an 8x8x2-inch baking dish.

Bring broth, butter and garlic to a boil in a heavy medium saucepan.
Gradually whisk in grits and return mixture to a boil, whisking occasionally.
Reduce heat to medium-low, cover and simmer until grits are thick and almost all the broth is absorbed, whisking often, about 8 minutes.

Mix in 1/2 c. cream and simmer 5 minutes.
Mix in remaining 1/4 c. cream and simmer until very thick, whisking often, about 5 minutes longer.

Stir in tomatoes and thyme.
Season with salt and pepper.

Pour into prepared baking dish.
Sprinkle with goat cheese.
Bake until cheese softens, about 15 minutes.

Makes 6 side-dish servings