Categories: Side dishes

Ingredients

• 2 cups chicken broth
• 2 tablespoons butter
• 1 tablespoon crushed red pepper
• 1 teaspoon adobo seasoning
• 1 teaspoon garlic salt
• 2 to 3 bay leaves
• 1 cup instant grits
• 1 cup shredded smoked cheddar cheese

Directions

1. In a medium saucepan, bring the chicken broth, butter, crushed red pepper, adobo seasoning, garlic salt and bay leaves to a boil. Slowly whisk in grits and cook for five minutes or until thick. Continue whisking frequently over medium heat. After grits are cooked, remove the bay leaves. Add shredded smoked cheddar. Continue to whisk until cheese is completely melted and evenly distributed throughout the grits. Pour grits onto a greased 12-inch-by-8-inch casserole dish. Spread the grits evenly in the dish. Refrigerate for three hours.

2. Remove from the refrigerator and cut into squares. In a sauté pan, heat one tablespoon of oil at medium heat. Heat the grit cakes until golden brown on both sides.

3. Make it a meal by adding grilled chicken, shrimp, or sausage.

Email to a friend | Print this recipe | Back