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Grilled Bacon-and-Herb Grit Cakes

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 triangles)
Chilling the grits helps them hold their shape and makes them firm enough to cut when grilled.

Ingredients

  • 4 cups hot cooked instant grits
  • 1/2 cup (2 ounces) shredded white cheddar cheese
  • 1 tablespoon minced fresh or 1 teaspoon dried thyme
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3 bacon slices, cooked and crumbled
  • Cooking spray

Nutrition Information

  • calories 255
  • caloriesfromfat 30 %
  • fat 8.5 g
  • satfat 4 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 9.3 g
  • carbohydrate 38.8 g
  • fiber 2.4 g
  • cholesterol 20 mg
  • iron 15.2 mg
  • sodium 695 mg
  • calcium 123 mg

How to Make It

  1. Combine first 7 ingredients in a large bowl; stir well. Pour the grits into a 10-inch square baking dish coated with cooking spray, spreading evenly. Cover and chill 1 hour or until completely cool.

  2. Prepare grill.

  3. Invert grits onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles.

  4. Place grits triangles on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned and thoroughly heated.