Taste this Southern classic prepared on the grill, and you'll understand why it's been such a long-time favorite.

Recipe by Cooking Light September 1999

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

Ingredient Checklist

Directions

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  • Bring first 6 ingredients to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; cover and cook 5 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese and parsley. Spoon grits into a 13 x 9-inch baking dish coated with cooking spray, spreading evenly. Press plastic wrap onto surface of grits, and chill 4 hours. Remove plastic wrap.

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  • Invert grits onto a cutting board; cut into 8 (3-inch) squares. Cut each square diagonally in half into 2 triangles.

  • Prepare grill.

  • Place triangles on a grill rack coated with cooking spray; grill 6 minutes on each side or until lightly browned and thoroughly heated.

Nutrition Facts

171 calories; calories from fat 12%; fat 2.2g; saturated fat 1.2g; mono fat 0.6g; poly fat 0.2g; protein 6.8g; carbohydrates 30.8g; fiber 2g; cholesterol 5mg; iron 1.6mg; sodium 386mg; calcium 89mg.
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