Ease of Preparation: Easy
Ingredients
Grits
2 cups polenta, NOT instant (500ml)
½ garlic clove, minced
1 tablespoon hot sauce (5ml)
1 teaspoon seasoned salt (5ml)
1 teaspoon fresh ground pepper (5ml)
¾ cup grated cheese- Gruyere or Cheddar(190ml)
3.5 cups chicken broth (500ml)
1/3 cup butter (80ml)
Apple-Chipotle Salsa
2 Granny Smith apples, cored and diced
1 red onion, diced
The juice of 2 limes, about ¼ cup (60ml)
¼ cup chopped fresh cilantro (60ml)
Salt
Pepper
Method
Grits
Butter a non-stick round pan.
Heat chicken stock in sauce pan, over medium heat and add garlic. Using a whisk, slowly add polenta in steady stream into chicken stock, whisking constantly. Reduce heat to low and stir until cooked through- about 10 minutes. Stir in cheese and add salt and pepper.
Spread mixture evenly into greased pan and chill until firm. This can be done up to 2 days in advance.
When grill is ready, cut grits into wedges and put on a plate. Brush with melted butter and grill until browned, about 3-4 minutes per side, brushing with remaining butter while they cook.
Apple-Chipotle Salsa
Mix all ingredients into a large bowl and refrigerate until needed.
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