Grits:
\n1 C. 1% low-fat milk
\n1 (14-oz.) can fat-free, less-sodium chicken broth
\n3\/4 C. uncooked quick-cooking grits
\n2 tsp. minced jalape\u00ef\u00bf\u00bdo pepper
\n1\/2 C. (2 oz.) shredded extrasharp cheddar cheese
\nCooking spray<\/p>\n
Peppers:
\n3 medium red or orange bell peppers
\n2 tsp. extravirgin olive oil
\n1 tsp. balsamic vinegar
\n1\/2 tsp. ground coriander
\n1\/4 tsp. salt<\/p>\n
To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalape\u00ef\u00bf\u00bdo. 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. Prepare the peppers up to a day ahead, then reheat them in the microwave before serving. This frees the oven so you can roast the chicken.<\/p>\n
Yield: 4 servings
\nServing size: 2 grit cakes and 1\/2 C. pepper mixture<\/p>\n
Calories: 247
\nFat: 8.2g
\nFiber: 2.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
Grits: 1 C. 1% low-fat milk 1 (14-oz.) can fat-free, less-sodium chicken broth 3\/4 C. uncooked quick-cooking grits 2 tsp. minced jalape\u00ef\u00bf\u00bdo pepper 1\/2 C. (2 oz.) shredded extrasharp cheddar cheese Cooking spray Peppers: 3 medium red or orange bell peppers 2 tsp. extravirgin 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 jalape\u00ef\u00bf\u00bdo. Cover, reduce heat,…<\/p>\n