Chipotle Jack Grilled Grit Cakes

Servings = 4 | Serving size =2 grit cakes

This recipe can be multiplied by 2.

This healthy recipe keeps well for about 48 hours in the refrigerator.

2 cups	water
1 medium	chipotle pepper in adobo sauce
1 cup	coarse ground yellow grits
1/4 tsp	salt
1/8 tsp	fresh ground black pepper
4 ounces	Monterey jack cheese
	spray olive oil

Preheat the oven to 300°F.

Heat the water in a large sauce pan over high heat. While it is heating mince the chipotle pepper and add it to the water.

When the water boils slowly add the grits stirring continuously so they won’t clump. Reduce the heat to medium and stir in the salt and pepper.

Cook the grits for about 20 minutes until most of the water is cooked away and they are very thick. Add the Monterrey jack cheese and stir until melted.

When the cheese is melted place the grits in 9 x 9 non-stick baking pan. Place the pan in the oven and bake for 20 minutes. Remove and cool for about 20 minutes. Chill in the refrigerator for at least 2 hours.

When ready to serve preheat the oven to 400°F and place a grill pan inside. Cut the cake into four squares and then each square into triangles.

When the grill pan is hot spray lightly with oil and place the grit cakes inside. Place the pan in the oven. Bake for 10 minutes and turn the cakes over. Bake for another 5 – 10 minutes until lightly browned with grill marks on both sides.

Nutrition Facts

Serving size: 2 grit cakes | Servings 4

Calories 234 | Calories from Fat 59

Amount Per Serving (% Daily Value)

Total Fat 7g (10%) | Saturated Fat 4g (20%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 18 mg (6 %) | Sodium 304 mg (13 %)

Total Carbohydrates 31g (10%) | Sugars 1g

Dietary Fiber 1g (3%) | Protein 11g

Vitamin A 5% | Vitamin C 3 % | Calcium 20% | Iron 10%

Vitamin K 1 mcg  | Potassium  85 mg | Magnesium  19 mg