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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 large vidalia onion, diced |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 (14 1/2-ounce) can chicken broth |
1 cup half-and-half |
1 cup uncooked quick-cooking grits |
1 1/2 teaspoons salt |
1/2 cup (2 ounces) shredded cheddar cheese |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground nutmeg |
vegetable cooking spray |
Directions:
1. Sauté 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- x 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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