from Cooking w/PD mag, May/June ‘09 issue pg 34

3 (14 oz) cans chicken broth

1 1/3 cups quick-cooking grits

1 (5 oz) package shredded Parmesan cheese

1/2 tsp salt

2 Tbsp butter, melted

Garnish: microgreens

Spray 13x9 in baking pan with nonstick cooking spray, set aside.

In large saucepan, bring chicken broth to a boil over med-high heat.
Stir in grits, and return mixture to a boil.
Cover, reduce heat, and simmer 5 mins, 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 large cutting board.
Cut grits, using a 3 1/2 inch round cutter.

Preheat oven 400 degrees.

Brush a rimmed baking sheet with melted butter.
Place grits cakes on pan. Bake for 12 mins or until bottoms of grits cakes are slightly browned.
Turn grits cakes, and bake for 12 mins longer.

Top grits cakes with Shrimp cakes.
Serve with Tomato Relish.
Garnish with microgreens, if desired. Serve immediately.

Note: if microgreens are not available, you can substitute fresh herbs, baby lettuces, or pea tendrils.