recipelink.com Chat Room Recipe Swap - 2001-03-03
From: Nancy,.SanFran

Diana's Grilled Cheese Grits
Source: Grilling from the Garden; by Diana Shaw, (c) 1993.
Formatted by: Nancy Filbert, Prodigy, June, 1996.
Serves 6 to 8

4 cups Lightly salted water
1 cup White grits (not quick)
1 cup Shredded sharp Cheddar cheese
2 tablespoons Unsalted butter
Minced jalapeno pepper (opt)
Salt -- to taste
2 tablespoons To (4 tbsp) butter -- melted
1 Garlic clove -- minced
Minced fresh herbs of choice

Suggested herbs: cilantro, mint, oregano, chives, etc.

Grill Temperature: Medium.

Bring the water to a boil and slowly stir in the grits.

Reduce the heat, and simmer, stirring often, until the grits are creamy and smooth, about 40 minutes.

Remove the grits form the heat, and stir in the cheese and 2 tablespoons of butter. Add the jalapenos as well, if you'd like. Season with salt.

Pour the grits into a pie plate, and let cool. Refrigerate until firm about 3 hours.

Slice the grits into wedges about 1/2 inch thick.

Combine the melted butter, garlic, and herb. Brush the grits with the mixture.

Brush the grill with vegetable oil to prevent sticking. Grill the wedges until they begin to brown, about 4 to 6 minutes on each side.