Ingredients

Grits
2 cups polenta, NOT instant(500ml)
1/2 garlic clove, minced
1 tablespoon hot sauce (5ml)
1 teaspoon seasoned salt (5ml)
1 teaspoon fresh ground pepper (5ml)
3/4 cup grated cheese- Gruyere or Cheddar(190ml)
3.5 cups chicken broth (500ml)
1/3 cup butter (80ml)

Apple-Chipotle salsa
2 Granny Smith apples, cored and diced
1 red onion, diced
The juice of 2 limes, about 1/4 cup (60ml)
1/4 cup chopped fresh cilantro (60ml)
Salt
Pepper

Method

Grits

Butter a non-stick round pan.

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.

Apple-Chipotle salsa

Mix all ingredients into a large bowl and refrigerate until needed.