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Chilled Grits with Apple-Chipotle Salsa Grits Butter a non-stick round pan. |
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Heat chicken stock in sauce pan, over medium heat and add
garlic. Using a whisk, slowly add polenta in steady stream into chicken stock,
whisking constantly. Reduce heat to low and stir until cooked through- about 10
minutes. Stir in cheese and add salt and pepper
Spread mixture evenly into greased pan and chill until firm. This can be done
up to 2 days in advance.
When grill is ready, cut grits into wedges and put on a plate. Brush with melted butter and grill until browned, about 3-4 minutes per side, brushing with remaining butter while they cook.
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