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Peppered Grits Terrine

Yield 4 servings.

Ingredients

  • Vegetable cooking spray
  • 1 teaspoon cracked pepper, divided
  • 3 3/4 cups water
  • 2 1/4 cups canned no-salt-added chicken broth, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 1/4 cups regular grits, uncooked
  • 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/4 teaspoon hot sauce
  • 4 slices turkey bacon, cooked
  • 3 cups seeded, chopped tomato
  • 3 cups seeded, chopped yellow tomato
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons lime juice

Nutrition Information

  • calories 203
  • caloriesfromfat 31 %
  • fat 6.9 g
  • satfat 2.9 g
  • monofat 2.2 g
  • polyfat 1 g
  • protein 11.5 g
  • carbohydrate 23.6 g
  • fiber 0.0 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 503 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a 9-inch loafpan with cooking spray. Line with heavy-duty plastic wrap, allowing plastic to extend over edges. Coat plastic wrap with cooking spray. Sprinkle 1/4 teaspoon pepper on plastic wrap.

  2. Combine 1/2 teaspoon pepper, water, and next 3 ingredients in a saucepan; bring to a boil. Add grits, stirring constantly. Cover, reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese and hot sauce.

  3. Spread half of grits mixture in pan; place bacon lengthwise on top of grits. Spoon remaining grits over bacon. Sprinkle with remaining 1/4 teaspoon pepper. Fold plastic wrap over grits; chill 8 hours.

  4. Combine tomatoes and remaining 3 ingredients; cover and chill.

  5. Invert grits loaf onto a cutting board; remove and discard plastic wrap. Cut loaf crosswise into 4 slices. Place on a baking sheet coated with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 10 minutes on each side or until golden. Top evenly with tomato mixture.

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