Grilled Bacon-and-Herb Grit Cakes

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Chilling the grits helps them hold their shape and makes them firm enough to cut when grilled.

Yield: 4 servings (serving size: 2 triangles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 30%
  • Fat: 8.5g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.3g
  • Carbohydrate: 38.8g
  • Fiber: 2.4g
  • Cholesterol: 20mg
  • Iron: 15.2mg
  • Sodium: 695mg
  • Calcium: 123mg

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

Preparation

  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.
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