Southern Living APRIL 2002
Prepare 1 cup regular grits according to package directions. Stir in 1 cup (4 ounces) shredded extra-sharp Cheddar cheese until melted. Pour hot cooked grits into a greased 9-inch square pan. Cover and chill 8 hours or until firm. Invert onto a cutting board, and cut into 4 squares. Cut each square into 4 triangles. Fry grits, in batches, in 2 tablespoons hot vegetable oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Remove from pan, and set aside. Cook 2 large diced sweet onions and 1 tablespoon sugar in 2 tablespoons hot oil in skillet over medium-high heat, stirring costantly, 20 minutes or until deep golden brown. Arrange 4 grits triangles in a single layer in a lightly greased individual baking dish; top with turkey, sautèed onion, and Cheese Sauce. Repeat with remaining grits triangles, turkey, onion, and Cheese Sauce.
Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately
Note: A lightly greased 15- x 10-inch jellyroll pan may be substituted for individual baking dishes. Arrange triangles evenly in bottom of pan. Top evenly with turkey, onion, and Cheese Sauce.
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