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