Grilled Garlic-and-Herb Grits

Taste this Southern classic prepared on the grill, and you'll understand why it's been such a long-time favorite.

Yield: 8 servings (serving size: 2 triangles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 12%
  • Fat: 2.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.8g
  • Carbohydrate: 30.8g
  • Fiber: 2g
  • Cholesterol: 5mg
  • Iron: 1.6mg
  • Sodium: 386mg
  • Calcium: 89mg


  • 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


  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.
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