Grit Cakes

3 (14 oz.) cans chicken broth

1½ c. quick grits

1 (5oz.) pkg. shredded parmesan cheese

½ t. salt

2 T. melted butter

Directions;

Spray a 13x9-inch baking pan with nonstick cooking spray.

In a large saucepan, bring chicken broth to a boil over medium high heat.

Stir in grits, and return mixture to a boil.

Cover, reduce heat and simmer for 5 minutes or until grits are thickened, stirring occasionally.

Stir in cheese and salt.

Spoon grits into prepared baking pan.

Let cool slightly.

Cover and chill for at least 2 hours or until firm.

Unmold grits onto cutting board.

Cut grits, using 3½-inch round cutter.

Preheat oven to 400º.

Brush rimmed baking sheet with butter.

Place grit cakes on pan.

Bake for 12 minutes or until grits cakes are slightly browned.

Turn cakes and bake for 12 minutes longer.

Serve with tomato salsa or relish.

Yield: 6 servings