White Cheddar Grit Cakes

White Cheddar Grit Cakes(Adapted from CL)

1 cup milk
14 ounces chicken broth
3/4 cup uncooked quick-cooking grits
2 teaspoons minced jalapeño pepper
1/2 cup shredded sharp white cheddar cheese
2 teaspoons olive oil, divided


Bring milk and broth to a boil in a medium saucepan. Stir in grits and jalapeño. Cover, reduce heat, and simmer 5 minutes or until thick. Stir in the cheese; cook until cheese melts. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set.

Invert grits onto a cutting board. Divide grits into 4 squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated over medium-high heat and add 1 teaspoon olive oil. Add 4 triangles; cook 4 minutes on each side or until lightly browned. Repeat with remaining oil and grit cakes. Serve warm.