This is a great, new way to serve grits. I made ahead the night before because I know how long it can take to get grits to "set" - also omitted the cheese to make this vegan. Since I halved the recipe I didn't have exactly the right sized pan to let set in. So I think the size I used made them a little too thick and they were still a bit mushy in the middle when I went to grill them. But no fear, I just put the slightly wet slices on aluminum foil on the grill to warm. They actually ended up reconstituted, which was amazing since it's hard to get grits to do that! Regardless, they tasted great and were a good match to the grilled shrimp I served.
Made these for dinner last night with pork chops. I didn't get mine to brown very much because I was afraid of overcooking them. However, I got them warmed through and they had some crunchy spots and were delicious! I'm going to try this again and let them cook longer! Thanks for posting.
My husband and I really enjoyed this different approach to grits. I halved the recipe for just the two of us and let it firm up in a 9-inch loaf pan. I used quick grits, which substantially cut down on the time (40-45 minutes) in step #1 to about 5-8 minutes. For the cheese, I used a pre-shredded Mexican blend I had on hand, which made it really tasty. Use a gentle hand when grilling and turning these guys. They end up with a crunchy exterior and soft inside and are very yummy! Thanks for posting this recipe Barb, it's such a nice change from potatoes/rice, etc. with our grilled meats.