Grilled Grits
Grilled Grits
“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!
Servings
6

Ingredients
- 3 cup instant grits
- 5 cup 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 tablespoon 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.