Grits:
1 C. 1% lowfat Milk
1 (14oz) can Chicken Broth
3/4 C. uncooked quickcooking Grits
2 tsp. minced jalapeño Pepper
1/2 C. (2oz) shredded extra sharp Cheddar Cheese
Cooking Spray

Peppers:
3 medium Orange or Red Bell Peppers
2 tsp. EE Olive Oil
1 tsp. Balsamic Vinegar
1/2 tsp. ground Coriander
1/4 tsp. 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 and cook until cheese melts. Spread grits into a 9″ square baking pan coated with cooking spray, cover and refrigerate for 8 hours or until set. To prepare peppers, cut them in half lengthwise; discard seeds and membrane. Place pepper halves, skin sides up, on a foil lined baking sheet and flatten with hand. Broil 15 minutes or until blackened. Place in ziploc bag, seal and let stand 15 minutes. Peel and cut into 1″ strips. Combine peppers, oil, vinegar, coriander and salt; toss well. Invert grits onto a cutting board and cut grits into 4 squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add triangles and cook 4 minutes or until lightly browned on each side. Serve pepper mixture over grit cakes.

Yield: 4 servings
Serving Size: 2 Grit Cakes and 1/2 C. Pepper Mixture

Calories: 247
Fat: 8.2g
Fiber: 2.5g