Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 10½ ounce | Canned chiken broth |
| 8 ounces | Processed cheese spread |
| ½ cup | Water |
| ¼ cup | Butter |
| 1 tablespoon | Pickled jalapenos; minced |
| ½ teaspoon | Salt |
| 1 cup | Quick-cooking grits |
| 1 tablespoon | Olive oil |
Bring the first 6 ingredients to a boil in a large saucepan over medium heat. Stir in grits; cover, reduce heat, and cook, stirring often, 6 to 8 minutes (note: they cook faster than this.) Pour into a lightly greased 9-inch pieplate; cool.
Unmold grits and cut into 6 wedges; lightly brush each side with oil.
Coat food rack with cooking spray; place on grill over medium heat (300F-350F). Place wedges on rack, and grill, covered with lid, 4 minutes on each side or until golden. Serve with salsa. (note: also does well in cast-iron skillet.)
Per serving: 87 Calories; 10g Fat (100% calories from fat); 0g Protein; 0g Carbohydrate; 20mg Cholesterol; 255mg Sodium Recipe by: Southern Living, September 97 Posted to CHILE-HEADS DIGEST V4 #134 by shade <liveoak@...> on Sep 24, 1997