Cheddar Grit Cakes with Roasted Peppers

Ingredients

• 1 teaspoon balsamic vinegar 
• 2 ounces cheddar cheese shredded
• 2 teaspoons olive oil extravirgin
• 14 ounce fat-skimmed beef broth fat-free canned
• 0.5 teaspoon ground coriander 
• 2 teaspoons jalapeno minced
• 1 cup milk 1% low-fat
• 3 medium and orange peppers red
• 0.8 cup quick-cooking grits uncooked
• 0.3 teaspoon salt 

Equipment

• frying pan
• baking sheet
• sauce pan
• baking pan
• aluminum foil
• ziploc bags
• cutting board

Directions

1. To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalapeo. Cover, reduce heat, and simmer 5 minutes or until thick. Stir in the cheese; cook until cheese melts.
2. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set.
3. To prepare peppers, cut the bell peppers in half lengthwise; discard seeds and membranes.
4. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 15 minutes. Peel and cut into 1-inch strips.
7. Combine peppers, oil, vinegar, coriander, and salt; toss well.
8. Invert grits onto a cutting board.
9. Cut grits into 4 (4 1/2-inch) squares.
10. Cut each square diagonally into 2 triangles.
11. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
12. Add triangles; cook 4 minutes on each side or until lightly browned.
13. Serve pepper mixture over grit cakes.