Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Chilling the grits helps them hold their shape and makes them firm enough to cut when grilled.

Recipe by Cooking Light July 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 2 triangles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large bowl; stir well. Pour the grits into a 10-inch square baking dish coated with cooking spray, spreading evenly. Cover and chill 1 hour or until completely cool.

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  • Prepare grill.

  • Invert grits onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles.

  • Place grits triangles on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned and thoroughly heated.

Nutrition Facts

255 calories; calories from fat 30%; fat 8.5g; saturated fat 4g; mono fat 2.7g; poly fat 0.5g; protein 9.3g; carbohydrates 38.8g; fiber 2.4g; cholesterol 20mg; iron 15.2mg; sodium 695mg; calcium 123mg.
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