Recipe by Oxmoor House May 2008


Recipe Summary

12 mins
26 mins
2 hrs
2 hrs 38 mins
16 servings (serving size: 1 grits triangle and 1 tsp. oil)


Ingredient Checklist


Instructions Checklist
  • Bring 4 cups water and broth to a boil in a 4-qt. saucepan. Stir in grits, salt, and pepper. Bring to a boil, and cook, uncovered, 8 minutes or until very thick. Add cheese, stirring until it melts. Remove from heat, and pour grits into a 13" x 9" pan coated with cooking spray. Set aside to cool completely.

  • While grits cool, process green onions and cilantro in a small food processor until minced. With processor running, slowly add oil, and process until well blended. Pour cilantro oil into a small saucepan; set aside.

  • Cut cooled grits into 8 rectangles. Cut each rectangle into 2 triangles. Place a 12" cast-iron skillet over medium-high heat until hot; coat skillet with cooking spray. Add half of grits rectangles to skillet, taking care to keep rectangles together for easier turning. Cook 3 minutes; coat tops with cooking spray; turn and cook on other side 3 minutes or until golden. Transfer grits to a serving platter, separating rectangles into triangles, and keep warm. Repeat procedure with remaining grits rectangles.

  • Heat oil mixture over medium heat just until warm. Remove from heat, and stir in vinegar. Drizzle 1 tsp. oil evenly over each triangle; serve with remaining oil, if desired.

  • Make Ahead: Cut cooled grits as directed above. Cover and store in refrigerator. Brown grits and prepare herb oil just before serving.


Christmas with Southern Living 2008

Nutrition Facts

120 calories; calories from fat 38%; fat 5.1g; saturated fat 1g; mono fat 2.6g; poly fat 1.3g; protein 2.8g; carbohydrates 15.7g; fiber 0.3g; cholesterol 4mg; iron 0.8mg; sodium 224mg; calcium 22mg.