Cheddar Grit Cakes with Roasted Peppers

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • Grits:
  • 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 jalapeño pepper
  • 1/2 cup (2 ounces) shredded extrasharp cheddar cheese
  • Cooking spray
  • Peppers:
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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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