Categories: Vegetables

Ingredients

• 1/2 large Vidalia onion, diced
• 2 garlic cloves, minced
• 2 Tbsp. olive oil
• 1 (24 1/2 oz.) can chicken broth
• 1 cup half-and-half
• 1 cup uncooked quick-cooking grits
• 1 1/2 tsp. salt
• 1/2 cup 92oz.) shredded Cheddar cheese
• 1/8 tsp. ground red pepper
• 1/8 tp. ground nutmeg
• Vegetable cooking spray

Directions

1. Saute diced onion and minced garlic in hot oil in a 3-quart saucepan over medium-high heat until tender. Add broth and half-and-half; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened.
2. Add cheese, pepper and nutmeg; stir until cheese melts. Pour grits into a lightly greased 11 × 7-inch baking dish; chill 8 hours.
3. Invert grits onto a flat surface; cut into 12 wedges. Spray top and bottom of each wedge with cooking spray; arrange wedges on a baking sheet.
4. Broil wedges 6 inches from heat 2 minutes on each side or until golden.

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