These cheese grits are a delicious and filling vegetarian dish. Cooking the grits on a plank adds delicious flavor, while also preventing the grit cake from sticking to the grill grate.
Total Time: 90 minutes
Servings: 6
Servings: 6
Ingredients:
- Hickory Grilling Plank
- 2 cups of Instant Grits
- ½ cup Parmesan Cheese
- 12 oz. sliced Mushrooms
- ¼ cup roasted Red Peppers, sliced
- 1 Tbsp. Butter
- Salt and Pepper
Chef's Tip
You can make this your signature dish by modifying the recipe for the cheese grits. Simple ways to make the grits even better are to use a combination of cheeses (Cheddar, Romano and Swiss are excellent), prepare the grits with stock instead of water, and include a splash of Louisiana hot sauce.
Directions:
- Soak the grilling plank in hot water for at least 15 minutes.
- Prepare instant grits according to package directions.
- When grits are creamy and smooth, blend in the parmesan cheese.
- Pour the grits into a shallow baking dish and place in the refrigerator until cooled and hardened, at least one hour.
- Preheat the grill or oven to 400°F.
- Sauté the mushrooms and roasted peppers in butter over medium heat until tender, approximately 15 minutes. Season with salt and pepper to taste.
- Use a biscuit cutter or a glass to cut rounds from the chilled cheese grits.
- Place the cheese grits on the plank and top each grit cake with the sautéed mushrooms and peppers.
- Set the plank on the grill and cook with the lid closed until they are warmed through, approximately 15-20 minutes.
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
