Grilled Grits

Take a traditional southern breakfast side dish and turn it into a tasty grilled side-dish at your next Backyard BBQ!

“Grilled Grits are a tasty example of an Americana fusion food. Taking a traditional southern breakfast side dish and turning it into a grilled compliment for a mid-western barbecue and wine dinner proved easy and delicious.” – Dan Zehr of Platter Talk food blog.

Find his original recipe here!

 

6
Servings
514
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Cups  instant grits
  • 5  Cups  reduced sodium chicken broth
  • 1  Cup  shredded extra-sharp cheddar cheese
  • ear of sweet corn, grilled and sliced off cob.
  • jalapeño pepper, fine dice.
  • 4  Tablespoons  butter, plus more melted butter to brush grits while grilling, if desired.
  • salt and pepper to taste

Directions

Bring broth to low boil.

Add grits and cook per directions, stirring throughout.

Add remaining ingredients to grits, stir to incorporate thoroughly.

Add additional broth if necessary to achieve to achieve consistency that is similar to cake batter. Not watery but "spreadable."

Place mixture on a rimmed 9"x11" baking sheet.

Allow to cool, then cover with plastic wrap and refrigerate for an hour or two.

Grease grates of grill and set grill to medium-high temperature.

Either cut grits into rectangles (like bars) or use a round form to cut portions.

Place on grill for about 5 minutes per side.

Keep warm until ready to serve.

Nutritional Facts

Total Fat
18g
26%
Sugar
5g
6%
Saturated Fat
12g
50%
Cholesterol
14mg
5%
Carbohydrate, by difference
75g
58%
Protein
17g
37%
Vitamin A, RAE
63µg
9%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
608mg
61%
Choline, total
19mg
4%
Fiber, total dietary
4g
16%
Folate, total
183µg
46%
Iron, Fe
39mg
100%
Magnesium, Mg
46mg
14%
Niacin
9mg
64%
Phosphorus, P
435mg
62%
Riboflavin
1mg
91%
Selenium, Se
5µg
9%
Sodium, Na
2683mg
100%
Thiamin
1mg
91%
Water
190g
7%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.