Ingredients
2 cups 2% milk3/4 cup quick-cooking grits1/4 teaspoon salt1/8 teaspoon pepper4 ounces crumbled goat cheese, divided1/4 cup apricot preserves1/4 cup barbecue sauce1-1/2 cups chopped rotisserie chicken3 green onions, thinly sliced
Preparation
Preheat oven to 350°. Grease 30 mini-muffin cups.
In a large saucepan, bring milk to a boil. Slowly stir in grits, salt and pepper. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Stir in half of the cheese. Spoon 1 tablespoon mixture into each prepared muffin cup.
In a bowl, mix preserves and barbecue sauce; toss with chicken. Spoon about 1 teaspoon chicken mixture into each cup; press lightly into grits.
Bake until heated through, 15-20 minutes. Top with remaining cheese; sprinkle with green onions. Cool 5 minutes before removing from pans. Serve warm.
