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| 10 1/2 x ca. 30 g | Canned chiken broth |
| 8 x ca. 30 g | Processed cheese spread |
| 1/2 Tasse | water |
| 1/4 Tasse | butter |
| 1 Esslöffel | Pickled jalapenos; minced |
| 1/2 Teelöffel | salt |
| 1 Tasse | Quick-cooking grits |
| 1 Esslöffel | olive oil |
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Bring the first 6 ingredients to a boil in a large saucepan over medium heat. Stir in grits; cover, reduce heat, and cook, stirring often, 6 to 8 minutes (note: they cook faster than this.) Pour into a lightly greased 9-inch pieplate; cool.
Unmold grits and cut into 6 wedges; lightly brush each side with oil.
Coat food rack with cooking spray; place on grill over medium heat (300F-350F). Place wedges on rack, and grill, covered with lid, 4 minutes on each side or until golden. Serve with salsa. (note: also does well in cast-iron skillet.)
Per serving: 87 Calories; 10g Fat (100% calories from fat); 0g Protein; 0g Carbohydrate; 20mg Cholesterol; 255mg Sodium
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