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Rice and Pasta -
Kiss-My-Grits
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| INGREDIENTS |
- 1/2 large Vidalia onion, diced
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2 garlic cloves, minced
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2 tablespoons olive oil
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1 cup half-and-half
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1 (14 1/2-ounce) can chicken broth
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1 cup uncooked quick-cooking grits
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1 1/2 teaspoons salt
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1/2 cup (2 ounces) shredded Cheddar cheese
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1/8 teaspoon ground red pepper
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1/8 teaspoon ground nutmeg
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Vegetable cooking spray
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| INSTRUCTIONS |
Sauté diced onion and minced garlic in hot oil in a 3-quart saucepan over medium-high heat until tender. Add half-and-half and broth; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, for 10 minutes or until thickened.
Add cheese, pepper, and nutmeg; stir until cheese melts. Pour into a lightly greased 11-x-7-inch baking dish; chill eight hours.
Invert grits onto a flat surface; cut into 10 to 12 wedges. Spray top and bottom of each with cooking spray; arrange on a baking sheet. Broil 6 inches from heat for approximately two minutes on each side or until golden. |
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