1 quart chicken or vegetable stock
1 cup quick-cooking grits
1/4 cup sliced fresh chives or green onions
4 ounces soft goat cheese
Bring stock 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 chives and cheese. stir until cheese melts. Season to taste with salt and pepper.
(Adapted from www.epicurious.com)