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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (10 1/2-ounce) can condensed chicken broth, undiluted |
1 (8-ounce) jar process cheese spread |
1/2 cup water |
1/4 cup butter or margarine |
1 tablespoon pickled jalapeño peppers, minced |
1/2 teaspoon salt |
1 cup quick-cooking grits |
1 tablespoon olive oil |
Directions:
1. Bring first 6 ingredients to a boil in a large saucepan over medium heat. Stir in grits; cover, reduce heat, and cook, stirring often, 6 to 8 minutes. Pour into a lightly greased 9-inch pieplate; cool.
2. Unmold grits, and cut into 6 wedges; lightly brush each side with oil.
3. Coat food rack with cooking spray; place on grill over medium heat (300° to 350°). Place wedges on rack, and grill, covered with lid, 4 minutes on each side or until golden. Serve with salsa, if desired.
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