Grilled Garlic-and-Herb Grits

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 16 ounce less-sodium chicken broth fat-free canned
• 3 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 1 teaspoon hot sauce 
• 2 ounces parmesan cheese fresh grated
• 2 cups quick-cooking grits uncooked
• 0.5 teaspoon salt 
• 4 cups water 

Equipment

• sauce pan
• plastic wrap
• baking pan
• grill
• cutting board

Directions

1. Bring first 6 ingredients to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; cover and cook 5 minutes or until thick, stirring occasionally.
2. Remove from heat; stir in cheese and parsley. Spoon grits into a 13 x 9-inch baking dish coated with cooking spray, spreading evenly. Press plastic wrap onto surface of grits, and chill 4 hours.
3. Remove plastic wrap.
4. Invert grits onto a cutting board; cut into 8 (3-inch) squares.
5. Cut each square diagonally in half into 2 triangles.
6. Prepare grill.
7. Place triangles on a grill rack coated with cooking spray; grill 6 minutes on each side or until lightly browned and thoroughly heated.