This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"For fast acting relief, try slowing down."
-Lily Tomlin, Comedienne
This healthy grit cakes recipe could just as easily be called grilled polenta cakes. Using a little romano or fontina cheese with fresh basil instead of the chipotle makes it Italian.
Add a bit of cilantro to this recipe or jazz it up with some ground cumin. Make them southern by using three ounces of low-fat cheddar cheese and an ounce of minced low-fat ham -- The variations are endless and make perfect accompaniment to almost any dish.
Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.
I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned—they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.
Servings = 4 | Serving size =2 grit cakes
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This healthy recipe keeps well for about 48 hours in the refrigerator.
|1 medium||chipotle pepper in adobo sauce|
|1 cup||coarse ground yellow grits|
|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.
Serving size = 2 grit cakes
Servings = 4
Amount Per Serving
|Calories 234||Calories from Fat 59|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 31g||10%|
|Dietary Fiber 1g||3%|
|Vitamin A 5%||Vitamin C 3%|
|Calcium 20%||Iron 10%|
|Vitamin K 1 mcg||Potassium 85 mg|
|Magnesium 19 mg|