I haven't tried this but it sure looks good. And easy, too.

Carolina Confetti Grits Cake
Makes: 8 servings
Prep: 15 minutes
Cook: 5 minutes

Ingredients
3/4 cup quick-cooking grits
1/2 teaspoon salt
1/2 cup diced red pepper
3/4 cup shredded sharp cheddar
1 can (8-3/4 ounces) corn, drained

Directions

1. Coat an 8 x 8-inch square cake pan with vegetable cooking spray. In medium nonstick saucepan, bring 3 cups water to a boil. Stir in grits and salt, reduce heat to low, cover, and simmer for 12 minutes. Meanwhile, place diced red pepper in bowl, cover, and microwave 2 minutes. When grits are cooked, stir in cheese, corn, and cooked pepper.
   
   
2. Pour into prepared pan and smooth top with a spatula. Cover with plastic wrap and refrigerate until set, at least 3 hours; can be refrigerated up to 3 days.
   
   
3. Heat grill. Cut chilled grits into 9 squares. Coat with vegetable cooking spray, and grill over low heat until heated through.

That does sound good. I would recommend modifying the recipe to use real grits instead of the instant ones.

No self respecting southerner is gonna use instant grits.
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Well, I have a supply of grits from when I was asking about cooking them. I have the regular ones that take longer to cook and I probably would use those anyway. Gotta use them up ya know.

They said to heat up the grill. I'm thinking they probably don't mean a bbq grill? Like a griddle or frypan?
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Women and cats will do as they please, and men and dogs should relax and get used to the idea. - Robert Heinlein

We use to do something like this with leftover grits at the restaurant. Sharp Cold Pack Cheddar instead of the shredded stuff. The cheese melts differently, not stringy. We chopped up jalopena peppers. But if memory serves, after letting them setup and harden, we'd cut in strips and bater fried them, corn seems redundant to me when you talk grits. Grilling them would certainly be more heart healthy...

And totally agree with you GW, the very Idea of quick grits. I got a bag of yellow unwashed grits from a local ol' time grits mill i'm saving for that special occasion.
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Moon Puppy wrote:

Sharp Cold Pack Cheddar instead of the shredded stuff. The cheese melts differently, not stringy. We chopped up jalopena peppers. Grilling them would certainly be more heart healthy... And totally agree with you GW, the very Idea of quick grits. I got a bag of yellow unwashed grits from a local ol' time grits mill i'm saving for that special occasion.

That cheese sounds much better and I like the jalapeño pepper idea much better than the red sweet peppers.

Unwashed grits? What's that? I'm a northerner, Moon. Don't know much about grits.
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Women and cats will do as they please, and men and dogs should relax and get used to the idea. - Robert Heinlein

Well it's more like a true raw grits. The stuff you buy at the store are white grits, somehow they remove the kernel before grinding to the pulp to the grit and then washed. Grits naturally are yellow, Just like the Corn origin.

When you get local grits from a real grits mill you're getting as close to history as you can get. You have to wash out the "impurities" in yellow grits. As you can imagine when you have 2 huge grind stones that could be hundreds of years old grinding down corn you might have some stuff you don't want in there... And yeah we eat em... Washing them is just putting the grits in a pot and running cold water over the top of them. Cover enough water over the grits where you got about 2-3 inches of clear water. Start running your hands in the grits to loosen up the other stuff. You'll see stuff floating to the top as you do this. Skim as necessary, I've seen some people just soak the grits. I like to work them and get on with cooking. And you have to cook the hell out of these grits.

But the result is worth it, like I said, this is the stuff our forefathers were eating.
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You can't hold a liberal responsible for their words because it's character assassination.

Someone once said, "A man full of grits is a man of peace"
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You can't hold a liberal responsible for their words because it's character assassination.

Adluh still grinds commercial and on a large scale. Greenwood use to have one of this milling plants, but they have been closed for a while, the grain bins are still in place.
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You can't hold a liberal responsible for their words because it's character assassination.

Wow! Thanks for the link. I can get the real thang.

I have some yellow grits (polenta) and some white ones and I can't tell any difference in taste. Neither are quick cooking. I have some of the instant ones that I got before I could find the regular stuff - they're about as good as any instant cereal. In other words, the long-cooking stuff is much better.
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Women and cats will do as they please, and men and dogs should relax and get used to the idea. - Robert Heinlein

Polenta is a type of corn meal isn't it?
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You can't hold a liberal responsible for their words because it's character assassination.

Nope, it's ground corn. Much coarser than corn meal. It's the same size as grits - at least the stuff I have is. I got it at the health food store and it was sold as "Polenta (grits)". The only reason I got it at the health food store is that I'd have had to buy 5 lb of it at the grocery store and I could buy a 1 lb package at the HFS.
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Women and cats will do as they please, and men and dogs should relax and get used to the idea. - Robert Heinlein

I think I had this stuff before somehow or another. What would it be used for?
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You can't hold a liberal responsible for their words because it's character assassination.

It's used a lot in Italian cooking.

Polenta
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Women and cats will do as they please, and men and dogs should relax and get used to the idea. - Robert Heinlein

That's where it must have been. Remember that with this sort of stuff you're dealing with pretty much the whole kernel. Grits is just the pulp of the kernel. Who ever thought of poppin that thing out and boilin it I have no idea. But i"m glad they did.
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You can't hold a liberal responsible for their words because it's character assassination.

Oregonian wrote:

I haven't tried this but it sure looks good. And easy, too. Carolina Confetti Grits Cake Makes: 8 servings Prep: 15 minutes Cook: 5 minutes Ingredients 3/4 cup quick-cooking grits 1/2 teaspoon salt 1/2 cup diced red pepper 3/4 cup shredded sharp cheddar 1 can (8-3/4 ounces) corn, drained Directions Coat an 8 x 8-inch square cake pan with vegetable cooking spray. In medium nonstick saucepan, bring 3 cups water to a boil. Stir in grits and salt, reduce heat to low, cover, and simmer for 12 minutes. Meanwhile, place diced red pepper in bowl, cover, and microwave 2 minutes. When grits are cooked, stir in cheese, corn, and cooked pepper. Pour into prepared pan and smooth top with a spatula. Cover with plastic wrap and refrigerate until set, at least 3 hours; can be refrigerated up to 3 days. Heat grill. Cut chilled grits into 9 squares. Coat with vegetable cooking spray, and grill over low heat until heated through. Recipe

Sounds good to me. Grits with cheese is a winner anyway.
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