Cheddar Grit Cakes

We tried these sunday night. We really liked them! We will be experimenting with different flavors and spices! Yummy!

We skipped the peppers, and didn’t cut them into triangles!

Cheddar Grit Cakes with Roasted Peppers


cup 1% low-fat milk
(14-ounce) can fat-free, less-sodium chicken broth
3/4 cup uncooked quick-cooking grits
teaspoons minced jalapeño pepper
1/2 cup (2 ounces) shredded extrasharp cheddar cheese
 Cooking spray
medium red or orange bell peppers
teaspoons extravirgin olive oil
teaspoon balsamic vinegar
1/2 teaspoon ground coriander
1/4 teaspoon salt


To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeño. Cover, reduce heat, and simmer 5 minutes or until thick. Stir in the cheese; cook until cheese melts. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set.

To prepare peppers, cut the bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips. Combine peppers, oil, vinegar, coriander, and salt; toss well.

Invert grits onto a cutting board. Cut grits into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook 4 minutes on each side or until lightly browned. Serve pepper mixture over grit cakes.


4 servings (serving size: 2 grit cakes and 1/2 cup pepper mixture)

Nutritional Information

CALORIES 247(30% from fat); FAT 8.2g (sat 3.8g,mono 3.3g,poly 0.6g); PROTEIN 10.3g; CHOLESTEROL 17mg; CALCIUM 189mg; SODIUM 457mg; FIBER 2.5g; IRON 0.9mg; CARBOHYDRATE 33.1g