Lemon Chile Grits Cakes
1 clove of garlic--minced
1 small serrano chile--minced
1/2 cup old fashioned grits
1 cup vegetable broth
1 cup water
1 tablespoon Earth Balance (or butter or margarine)
1/2 to 1 teaspoon lemon zest
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped basil
1/4 cup shredded Monterrey jack cheese (optional)
*Add garlic and chile to medium pot with 1 tablespoon of olive oil. Saute over medium heat until soft. Add vegetable broth and water, along with a pinch of salt and black pepper. Turn heat to high . Bring to boil. Slowly stir grits into boiling liquid (stir in the same direction for good luck!). Reduce heat to low. Cover. Cook 15 to 20 minutes, or until grits are tender. Turn heat off.
*Line a 9" x 9" baking pan with parchment or wax paper. Stir lemon zest, parsley, basil, Earth Balance, and cheese into cooked grits. Add grits to prepared pan. Add pan to refrigerator. Refrigerate at least 1 1/2 hours to allow grits to firm up.
*Once grits are firm, remove from pan and slice into six rectangles. Dredge each rectangle lightly in flour seasoned with salt and pepper. Heat 4 tablespoons of olive oil in a medium-sized frying pan over medium/medium high heat. Saute each rectangle until golden brown on each side. Serve warm or at room temperature!