| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Corn, Grilling | 6 | Servings | |
INGREDIENTS
| 10 1/2 | oz | Canned chiken broth |
| 8 | oz | Processed cheese spread |
| 1/2 | c | Water |
| 1/4 | c | Butter |
| 1 | tb | Pickled jalapenos; minced |
| 1/2 | ts | Salt |
| 1 | c | Quick-cooking grits |
| 1 | tb | Olive oil |
INSTRUCTIONS
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@polaris.net> on Sep 24, 1997
A Message from our Provider:
“A Man’s Man is a Godly Man!”