This recipe was featured in Artisanal Advantage.
Connie Jo Negrete | CoServ Electric
1 can (14.5 ounces) chicken broth
4 ounces pasteurized cheese, cubed
2 ounces coarsely shredded Parmesan cheese
2 ounces shredded cheddar cheese
¼ cup butter, cubed
1 to 2 cloves garlic, pressed
2 to 3 tablespoons chopped fresh or pickled jalapeños
½ package (1 1/2 ounces) real bacon pieces
1 cup quick-cooking grits
Olive oil or margarine spread
- Bring the broth, cheeses, butter and ½ cup of water to a boil in a medium saucepan. Stir in the garlic, jalapeños, bacon and grits. Reduce heat and cook for 6 to 8 minutes, stirring often.
- Pour into a lightly greased pie plate and allow to cool for an hour or more. Unmold and cut into eight wedges. Brush one side with oil or spread and place greased-side down on either an outdoor grill at medium heat (if using this method, use only oil to grease), or a grill or griddle pan on the stove.
- Brush top of wedge with oil or spread and flip when underside gets a lightly golden crust. Grill several minutes longer on other side until crust forms.
Servings: 8. Serving size: 1 slice. Per serving: 326 calories, 11.1 g protein, 20.4 g fat, 19.4 g carbohydrates, 0.9 g dietary fiber, 591 mg sodium, 1.6 g sugars, 61 mg cholesterol
