Cheddar Grit Cakes with Roasted Peppers
This recipe serves 4. If $1.48 per serving falls in your budget, Cheddar Grit Cakes with Roasted Peppers might be a super gluten free and vegetarian recipe to try. One portion of this dish contains roughly 9g of protein, 9g of fat, and a total of 243 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up balsamic vinegar, extrasharp cheddar cheese, ground coriander, and a few other things to make it today.
Instructions
To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeo. 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.