Grilled Herb Grit Cakes

Prepare the grits one day ahead; cover and refrigerate. Slice and grill the squares right before the party.

Yield:

8 servings (serving size: 1 grit cake)

Recipe from

Nutritional Information

Calories 75
Caloriesfromfat 25 %
Fat 2.1 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 12 g
Fiber 0.3 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 155 mg
Calcium 22 mg

Ingredients

2 1/4 cups water
1 tablespoon butter
1/2 teaspoon kosher salt
2 garlic cloves, minced
3/4 cup uncooked coarse-ground yellow grits
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
Cooking spray
8 teaspoons grated fresh Parmesan cheese

Preparation

Combine the first 4 ingredients in a medium saucepan; bring to a boil. Gradually add grits, stirring constantly with a whisk. Reduce heat, and simmer 10 minutes or until thick, stirring occasionally. Stir in basil, thyme, and parsley. Pour grits into an 8-inch square baking dish coated with cooking spray. Press plastic wrap onto surface of grits; chill for 2 hours or until firm.

Prepare grill.

Cut grits into 8 (2 x 4-inch) portions. Grill grit cakes for 6 minutes. Carefully turn grit cakes over, and sprinkle each cake with 1 teaspoon cheese. Grill for 6 minutes or until lightly browned and heated through.

Note:

Joy Zacharia,

September 2006