Grits and Goat Poppers

The natural creaminess of goat cheese is perfect blend with grits and peppers. Please cook your grits in whole milk to present them at their best. You may choose to use jalapenos instead of sweet mini bell peppers, depending on the heat tolerance of your guests.

1 cup of cooked grits, hot!

6 ounces of goat cheese

1 garlic clove minced

1 tablespoon of chives, chopped

2 tablespoons of cilantro, minced

2 tablespoons of unsalted butter

Sea salt and freshly ground black pepper

20 peppers, ribbed and deseeded

Combine hot grits with next six ingredients and stir until all are incorporated into the mixture. Working quickly, pipe or spoon the grits mixture into each pepper half and chill overnight, preferably. When ready to serve, place closely under a preheated broiler for five minutes until puffed and golden brown.