This is a tried and tested recipe. I am not sure of it's origins. It might have actually come from this list, but I have modified it for personal taste and I searched the recipe archives on the Chile Head's Home Page and didn't find anything like it. I have served this several times, each time with minor variations to what follows. All variations have been good. Grits, being so plain, are like a blank canvas and your seasonings are like different colored paints. Anyway, I hope some of y'all enjoy this. Rael buddy, as a fellow Southern boy, you are almost obligated to trying this. B-) And I would love to hear your opinion. Grilled Grits 4 servings Quick Grits - or more if you are going to have more people. Since the recipe is really just flavoring for the grits, it shouldn't be too difficult to modify for more/less people. chicken stock equivalent to what to the water required for making the amount of grits you need. 4-5 cloves garlic, minced 3-4 slices bacon, fried crisp and crumbled 2 tbsp. chives (or 1 tsp. onion powder) 3-4 serrano chiles, diced - habaneros would be good here, but I have to watch the heat level for my wife and daughters. 1/2 C sharp cheddar cheese, grated Prepare the grits as per the directions on the package, using the chicken stock instead of water. As the grits are simmering, stir in the remaining ingredients. After the grits have been prepared as per the packaging, pour them into a pie pan that has been sprayed lightly with cooking oil (so they don't stick). Allow them to cool and set up. Kinda like concrete. The starch will cause the grits to form a shallow 'pie' and be pretty stiff. Pop the 'pie' out onto a cutting board and slice into wedges. Brush lightly with butter/olive oil to prevent sticking on the grill. I use chile oil. On the grill I usually use a special insert that is a grating the covers the normal rack, but has small holes. 'Grill' the grits for about 3-4 minutes per side, until they are good and hot (reheated). Be careful not to scorch them. Just after I turn them for the first time, I like to lower the coals down as far as they go so that cooking slows significantly, then toss some wet hickory chips on to the coals, close the lid and 'smoke' them for 2 -3 minutes. This is a dinner that I made Sunday night. Although I cheated by using canned soup, it still was excellent. I served it with crusty French garlic bread. Vegetable and Pasta Seafood Soup 2 cans Campbell's Chunky Vegetable Pasta soup 1 can Hunt's roasted garlic tomato sauce - this is a small can, ~6 oz 1 can Hunt's Italian seasoned tomato sauce - this, too, is a small can, ~6 oz 1/2 lb. bay scallops, fresh 1 can chopped clams, partially drained - this can is ~7.5 oz 1 can salad shrimp - this can is ~7.5 oz as well 1 tbsp. garlic powder 1 tbsp. onion powder 1 tsp. oregano, dried 1 tsp. basil, dried 1 tsp. marjoram, dried 1/4 C onion, minced 1/2 tsp. nutmeg 1 tsp. white pepper 1 med. bay leaf 6-8 whole dried cayenne chiles, broken to remove seeds. Mix all ingredients, except for the seafood, in a large heavy pot and heat until gently boiling. Reduce the heat and simmer until slightly thickened. Add the seafood and simmer for 7-10 minutes. Don't forget to remove the bay leaf. Serve with garlic bread. This made enough for 4 healthy servings, but since I didn't eat all 4 serving I kept the remainder in the fridge overnight. I really think that it tasted *much* better the second day. George J. Goslowsky Monk of the TCS Holder of Fire We each pay a fabulous price for our visions of paradise, But a spirit with a vision is a dream with a mission...