Sunday Brunch

[martina_d]

This is a make-ahead side dish that, while it makes me automatically think of breakfast or brunch, would be an excellent side dish for dinner as well.  It is a Southern Living recipe.

Stackable Grits

1/2 large Vidalia onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
1 (14 oz.) can chicken broth
1 cup half-and-half
1 cup quick-cooking grits, uncooked
1 1/2 tsp. salt
1/2 cup (2 oz.) shredded cheddar cheese
1/8 tsp. ground red pepper
1/8 tsp. ground nutmeg

1. Saute diced onion and minced garlic in hot oil in a 3-quart saucepan over medium-high heat until tender.  Add broth and half-and-half; bring to a boil.  Gradually stir in grits and salt.  Cover, reduce heat, and simmer, stirring occasionally, 10 minutes, or until thickened.
2. Add cheese, red pepper, and nutmeg; stir until cheese melts.  Pour grits into a lightly greased 11X7-inch baking dish; cover and chill at least 8 hours.
3. Invert grits onto a flat surface; cut into 12 wedges.  Spray top and bottom of each wedge with cooking spray; arrange wedges on a baking sheet.
4. Broil wedges 6 inches from heat 2 minutes on each side or until golden.  Makes 6 servings.

(You can make this dish the day before, then slice it and broil it 4 minutes before serving alongside your entree.)