Delicious. Make ahead and heat the day of. Never had grits but would make again.
Cheddar Grit Cakes with Roasted Peppers
Prepare the peppers up to a day ahead, then reheat them in the microwave before serving. This frees the oven so you can roast the chicken.
Yield: 4 servings (serving size: 2 grit cakes and 1/2 cup pepper mixture)
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Amount per serving
- Calories: 247
- Calories from fat: 30%
- Fat: 8.2g
- Saturated fat: 3.8g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.6g
- Protein: 10.3g
- Carbohydrate: 33.1g
- Fiber: 2.5g
- Cholesterol: 17mg
- Iron: 0.9mg
- Sodium: 457mg
- Calcium: 189mg
- 1 cup 1% low-fat milk
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 3/4 cup uncooked quick-cooking grits
- 2 teaspoons minced jalapeÃ±o pepper
- 1/2 cup (2 ounces) shredded extrasharp cheddar cheese
- Cooking spray
- 3 medium red or orange bell peppers
- 2 teaspoons extravirgin olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeño. Cover, reduce heat, and simmer 5 minutes or until thick. Stir in the cheese; cook until cheese melts. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set.
- To prepare peppers, cut the bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips. Combine peppers, oil, vinegar, coriander, and salt; toss well.
- Invert grits onto a cutting board. Cut grits into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook 4 minutes on each side or until lightly browned. Serve pepper mixture over grit cakes.
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