Stackable Grits

Southern Living
Makes 6 servings


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1/2 large Vidalia onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 (14 1/2-ounce) can chicken broth
1 cup half-and-half
1 cup uncooked quick-cooking grits
1 1/2 teaspoons salt
1/2 cup (2 ounces) shredded Cheddar cheese
1/8 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
Vegetable cooking spray


Sauté diced onion and minced garlic in hot oil in a 3-quart saucepan over medium-high heat until tender. Add broth and half-and-half; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened.

Add cheese, pepper, and nutmeg; stir until cheese melts. Pour grits into a lightly greased 11- x 7-inch baking dish; chill 8 hours.

Invert grits onto a flat surface; cut into 12 wedges. Spray top and bottom of each wedge with cooking spray; arrange wedges on a baking sheet.

Broil wedges 6 inches from heat 2 minutes on each side or until golden.

Created date

August 2002