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Category: Side Dish
Grilled Grits - TastyPlanner.com
Grilling polenta is a long-standing Italian tradition. This gave me the idea to grill the American equivalent, grits. Grilled grits go really well with southern- or Texas-style barbecue.
Recipe Source: The BBQ Bible
3 cups water or chicken broth, homemade or canned low-sodium
1 clove garlic, minced
1 tsp hot sauce, your favorite brand
1 tsp salt, or more to taste
1/2 tsp black pepper, freshly ground, or more to taste
3 cups quick cooking grits
4 tbs butter, unsalted (1/2 stick), melted, or olive oil
1. Combine the water, garlic, hot sauce, 1 teaspoon salt, and 1/2 teaspoon pepper in a large, deep pot and bring to a boil over high heat. Stir in the grits and 2 tablespoons melted butter and return to a boil. Reduce the heat to a gentle simmer and cook the grits, uncovered, until thick, 5 to 8 minutes, stirring often. The heat should be high enough to cause bubbles to break the surface, but low enough so that the grits don’t spatter. Correct the seasoning, adding salt and pepper to taste.
2. Pour the cooked grits onto a nonstick baking sheet or pie pan and even out the top with a spatula. The grits should be about 1/2 inch thick. Let cool to room temperature, then cover loosely with plastic wrap and refrigerate until firm, at least 4 hours or as long as 2 days.
3. Preheat the grill to high.
4. While the grill is heating, cut the grits into rectangles or wedges and use a spatula to remove them from the pan to a large plate.
5. When ready to cook, brush both sides of the grits pieces with some of the remaining melted butter or oil. Oil the grate, then arrange the grits pieces on it and cook, turning with a spatula, until sizzling hot and nicely browned on both sides, 3 to 4 minutes per side. Brush the grits with any remaining butter or oil as they cook.