Makes 4-6 servings. Difficulty
2 cups hot cooked instant grits 1/2 cup shredded white cheddar cheese 1 Tablespoon sun-dried tomatoes, packed in oil, drained & chopped 1 Tablespoon fresh thyme, chopped 2 teaspoon fresh parsley, choppped 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 3 bacon slices, cooked and crumbled Olive oil
Butter a 10" square baking dish and set aside.
In a large bowl combine cooked grits, cheddar cheese, sun-dried tomatoes, thyme, parsley, garlic powder, pepper and bacon; stir well.
Pour grit mixture into baking dish and spread to form an even layer. Cover and chill for 1 hour or until completely cool.
Clean and oil grill rack. Preheat grill.
Invert grits onto a cutting board. Cut into 4 squares. Cut each square diagonally to form 2 triangles.
Place grits on grill rack. Grill 5 minutes per side or until lightly browned and thoroughly heated. Let cool slightly and serve.
The key to this recipe is to have a really clean grill and to have it very well oiled. Grill over high heat. If your grill rack is not oiled you will likely have problems with the grit cakes sticking to the rack.