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)
More From Cooking Light
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
- 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.
- Invert grits onto a cutting board; cut into 8 (3-inch) squares. Cut each square diagonally in half into 2 triangles.
- Prepare grill.
- Place triangles on a grill rack coated with cooking spray; grill 6 minutes on each side or until lightly browned and thoroughly heated.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Breakfast/Brunch