Hot grilled grits

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

Similar recipes