Peppered Grits Terrine

Oxmoor House
4 servings.


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Vegetable cooking spray
1 teaspoon cracked pepper, divided
3 3/4 cups water
2 1/4 cups canned no-salt-added chicken broth, undiluted
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 1/4 cups regular grits, uncooked
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
1/4 teaspoon hot sauce
4 slices turkey bacon, cooked
3 cups seeded, chopped tomato
3 cups seeded, chopped yellow tomato
1/4 cup chopped green onions
2 tablespoons chopped fresh thyme
2 teaspoons lime juice


Coat a 9-inch loafpan with cooking spray. Line with heavy-duty plastic wrap, allowing plastic to extend over edges. Coat plastic wrap with cooking spray. Sprinkle 1/4 teaspoon pepper on plastic wrap.

Combine 1/2 teaspoon pepper, water, and next 3 ingredients in a saucepan; bring to a boil. Add grits, stirring constantly. Cover, reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese and hot sauce.

Spread half of grits mixture in pan; place bacon lengthwise on top of grits. Spoon remaining grits over bacon. Sprinkle with remaining 1/4 teaspoon pepper. Fold plastic wrap over grits; chill 8 hours.

Combine tomatoes and remaining 3 ingredients; cover and chill.

Invert grits loaf onto a cutting board; remove and discard plastic wrap. Cut loaf crosswise into 4 slices. Place on a baking sheet coated with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 10 minutes on each side or until golden. Top evenly with tomato mixture.

Created date

August 2009

Nutritional Information

Calories 203
Caloriesfromfat 31 %
Fat 6.9 g
Satfat 2.9 g
Monofat 2.2 g
Polyfat 1 g
Protein 11.5 g
Carbohydrate 23.6 g
Fiber 0.0 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 503 mg
Calcium 0.0 mg