10-1/2 ounces chicken broth
8 ounces processed cheese spread
1/2 cup water
1/4 cup butter
1 tablespoon pickled jalapenos -- minced
1/2 teaspoon salt
1 cup quick-cooking grits
1 tablespoon olive oil
Instructions:
Bring the 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 (note: they cook faster than this.) Pour into a lightly
greased 9-inch pie plate; cool. Unmold grits and cut into 6 wedges;
lightly brush each side with oil. Coat food rack with cooking spray;
place on grill over medium heat (300F-350F). Place wedges on rack,
and grill, covered with lid, 4 minutes on each side or until golden.
Serve with salsa. note: also does well in cast-iron skillet. Recipe
By: Southern Living, September 97
