Source: dLife

A twist on traditional grits; grilled and seasoned with fresh herbs.

Servings

2.25 cup cold water
1 tbsp unsalted butter
0.5 tsp kosher salt
2 medium garlic cloves , minced
0.75 cup Grits, corn, yellow, dry
1 tsp fresh basil , chopped
1 tsp fresh thyme , chopped
1 tsp chopped parsley , fresh
1 cooking spray
8 tsp Cheese, parmesan, fresh, grated

1 In a medium pot, mix water, butter, salt, and garlic. Let boil.
2 Slowly whisk in grits, stirring continually. Lower heat and let simmer for 10 minutes, grits will become thick. . Mix in basil, thyme, and parsley.
3 Spoon grits into a cooking spray coated an 8-inch square baking dish. Cover with plastic wrap and press down to lay plastic wrap on top of grits. Place in refrigerator for at least 2 hours.
4 Preheat grill.
5 Slice grits into 8 (2 x 4-inch) pieces. Carefully arrange grits on grill and cook 6 minutes per side. After flipping grits over, scatter 1 teaspoon cheese on top of cake. Grits should be golden and warmed through.

Prepare grits through step 1, up to one day in advance and keep covered and chilled. Cut and grill just before serving.