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Grilled Garlic-and-Herb Grits

Yield 8 servings (serving size: 2 triangles)
Taste this Southern classic prepared on the grill, and you'll understand why it's been such a long-time favorite.

Ingredients

  • 4 cups water
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 cups uncooked quick-cooking grits
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • Cooking spray

Nutrition Information

  • calories 171
  • caloriesfromfat 12 %
  • fat 2.2 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 6.8 g
  • carbohydrate 30.8 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 1.6 mg
  • sodium 386 mg
  • calcium 89 mg

How to Make It

  1. Bring first 6 ingredients to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; cover and cook 5 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese and parsley. Spoon grits into a 13 x 9-inch baking dish coated with cooking spray, spreading evenly. Press plastic wrap onto surface of grits, and chill 4 hours. Remove plastic wrap.

  2. Invert grits onto a cutting board; cut into 8 (3-inch) squares. Cut each square diagonally in half into 2 triangles.

  3. Prepare grill.

  4. Place triangles on a grill rack coated with cooking spray; grill 6 minutes on each side or until lightly browned and thoroughly heated.