Cheddar Grit Cakes with Roasted Peppers

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.