Yield: 1 servings
|Quick Grits *|
|Chicken stock **|
|4||Cloves garlic; minced, up to 5|
|3 slices||Bacon; fried crisp and crumbled, up to 4|
|2 tablespoons||Chives; (or 1 tsp. onion powder)|
|3||4 serrano chiles; diced ***|
|½ cup||Sharp cheddar cheese; grated|
* Quick Grits - 4 servings or more if you are going to have more people.
Since the recipe is really just flavoring for the grits, it shouldn't be too difficult to modify for more/less people.
** chicken stock equivalent to what to the water required for making the amount of grits you need.
*** - habaneros would be good here, but I have to watch the heat level for my wife and daughters.
Prepare the grits as per the directions on the package, using the chicken stock instead of water. As the grits are simmering, stir in the remaining ingredients. After the grits have been prepared as per the packaging, pour them into a pie pan that has been sprayed lightly with cooking oil (so they don't stick). Allow them to cool and set up. Kinda like concrete. The starch will cause the grits to form a shallow 'pie' and be pretty stiff.
Pop the 'pie' out onto a cutting board and slice into wedges. Brush lightly with butter/olive oil to prevent sticking on the grill. I use chile oil. On the grill I usually use a special insert that is a grating the covers the normal rack, but has small holes. 'Grill' the grits for about 3-4 minutes per side, until they are good and hot (reheated). Be careful not to scorch them. Just after I turn them for the first time, I like to lower the coals down as far as they go so that cooking slows significantly, then toss some wet hickory chips on to the coals, close the lid and 'smoke' them for 2 -3 minutes.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George" <gjgoslow@...> on Apr 28, 1999, converted by MM_Buster v2.0l.