Ingredients Weight Measure
Milk 3-1/2 cups
Instant grits 1 cup
Cheddar cheese, grated, divided 1 cup
Chili powder 1/2 tsp.
Cumin, ground 1/2 tsp.
TABASCO® brand Original Red Sauce 1/2 tsp.
Salt to taste
Pepper to taste
Canola oil 3 Tbsp.
Bacon, 1/2" dice 1/4 cup
Garlic, minced 1 tsp.
Green bell pepper, 1/2" dice 1/4 cup
Red bell pepper, 1/2" dice 1/4 cup
Red onion, 1/2" dice 1/4 cup
Mushrooms, 1/2" dice 1/2 cup
Butter 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1-1/2 tsp.


  1. Bring milk to a simmer in a medium sauce pot. Slowly whisk in grits over medium heat until mixture thickens. Remove from heat and whisk in 1/2 cup cheddar cheese, chili powder, cumin, TABASCO® Original Red Sauce, salt and pepper.
  2. Pour mixture into a greased casserole dish and place plastic wrap directly on the surface. Cool until firm.
  3. Use a circle cutter or glass to cut round cakes from the grits.
  4. Heat canola oil in a non-stick skillet over medium-high heat. Sauté grit cakes on both sides until brown and crispy. Remove from skillet and top each cake with remaining cheddar cheese. Place in a 250°F oven to melt cheese and keep warm.
  5. In a medium sauté pan, sauté bacon until crispy. Add garlic, green bell peppers, red bell peppers, red onions and mushrooms. Sauté until vegetables are tender; add butter and TABASCO® Chipotle Pepper Sauce. Season with salt and pepper.
  6. To assemble, arrange grit cakes on plate and top with sautéed vegetables.

Yield: 6 servings