| 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
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