Peppered Grits Terrine
|Vegetable cooking spray||1|
|Cracked pepper||1 Teaspoon, divided|
|Water||3 3⁄4 Cup (60 tbs)|
|Unsalted chicken broth||2 1⁄4 Cup (36 tbs) (Undiluted)|
|Garlic powder||1⁄4 Teaspoon|
|Regular grits||1 1⁄4 Cup (20 tbs) (Uncooked)|
|Shredded reduced fat sharp cheddar cheese||3 Ounce (3/4 Cup)|
|Hot sauce||1⁄4 Teaspoon|
|Turkey bacon slices||4 , cooked|
|Seeded chopped tomato||3 Cup (48 tbs)|
|Seeded chopped yellow tomato||3 Cup (48 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Thyme||2 Tablespoon, chopped|
|Lime juice||2 Teaspoon|
Coat a 9-inch loafpan with cooking spray.
Line with heavy-duty plastic wrap, allowing plastic to extend over edges.
Coat plastic wrap with cooking spray.
Sprinkle 1/4 teaspoon pepper on plastic wrap.
Combine 1/2 teaspoon pepper, water, and next 3 ingredients in a saucepan; bring to a boil.
Add grits, stirring constantly.
Cover, reduce heat, and simmer 15 minutes or until thickened, stirring occasionally.
Remove from heat; stir in cheese and hot sauce.
Spread half of grits mixture in pan; place bacon lengthwise on top of grits.
Spoon remaining grits over bacon.
Sprinkle with remaining 1/4 teaspoon pepper.
Fold plastic wrap over grits; chill 8 hours.
Combine tomatoes and remaining 3 ingredients; cover and chill.
Invert grits loaf onto a cutting board; remove and discard plastic wrap.
Cut loaf crosswise into 4 slices.
Place on a baking sheet coated with cooking spray.
Broil 3 inches from heat (with electric oven door partially opened) 10 minutes on each side or until golden.
Top evenly with tomato mixture.