Cheddar Grit Cakes With Roasted Peppers Recipe

Name: Cheddar Grit Cakes With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grits:; 1 cup 1% low-fat milk; 1 (14-ounce) can fat-free, less-sodium chicken broth; 3/4 cup uncooked quick-cooking grits; 2 teaspoons minced jalapeno pepper; 1/2 cup (2 ounces) shredded extrasharp cheddar cheese; Cooking spray; Peppers:; 3 medium red or orange bell peppers; 2 teaspoons extravirgin olive oil; 1 teaspoon balsamic vinegar; 1/2 teaspoon ground coriander; 1/4 teaspoon salt

Servings: persons

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

1
To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeno. 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.
2
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.
3
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.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Grits:, 1 cup 1% low-fat milk, 1 (14-ounce) can fat-free, less-sodium chicken broth, 3/4 cup uncooked quick-cooking grits, and more.

Yes, Cheddar Grit Cakes With Roasted Peppers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar Grit Cakes With Roasted Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions