Griddled Grits with Cilantro Oil
Yield: 16 servings (serving size: 1 grits triangle and 1 tsp. oil)
More From Oxmoor House
Other: 2 Hours
Amount per serving
- Calories: 120
- Calories from fat: 38%
- Fat: 5.1g
- Saturated fat: 1g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.3g
- Protein: 2.8g
- Carbohydrate: 15.7g
- Fiber: 0.3g
- Cholesterol: 4mg
- Iron: 0.8mg
- Sodium: 224mg
- Calcium: 22mg
- 1 (14-oz.) can less-sodium, fat-free chicken broth
- 2 cups uncooked quick-cooking grits
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces fontina cheese, diced
- Butter-flavored cooking spray
- 2 thin green onions, cut into 1
- 1/2 cup packed fresh cilantro leaves
- 1/2 cup canola oil
- 2 teaspoons sherry vinegar or white wine vinegar
- Bring 4 cups water and broth to a boil in a 4-qt. saucepan. Stir in grits, salt, and pepper. Bring to a boil, and cook, uncovered, 8 minutes or until very thick. Add cheese, stirring until it melts. Remove from heat, and pour grits into a 13" x 9" pan coated with cooking spray. Set aside to cool completely.
- While grits cool, process green onions and cilantro in a small food processor until minced. With processor running, slowly add oil, and process until well blended. Pour cilantro oil into a small saucepan; set aside.
- Cut cooled grits into 8 rectangles. Cut each rectangle into 2 triangles. Place a 12" cast-iron skillet over medium-high heat until hot; coat skillet with cooking spray. Add half of grits rectangles to skillet, taking care to keep rectangles together for easier turning. Cook 3 minutes; coat tops with cooking spray; turn and cook on other side 3 minutes or until golden. Transfer grits to a serving platter, separating rectangles into triangles, and keep warm. Repeat procedure with remaining grits rectangles.
- Heat oil mixture over medium heat just until warm. Remove from heat, and stir in vinegar. Drizzle 1 tsp. oil evenly over each triangle; serve with remaining oil, if desired.
- Make Ahead: Cut cooled grits as directed above. Cover and store in refrigerator. Brown grits and prepare herb oil just before serving.
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