Grits Cakes with Pimiento Cheese Victoria Spencer   From Every Day with Rachael Ray May 2007 MAKES ABOUT THREE DOZEN Prep Time: 25 min (plus freezing) Cook Time: 10 min One 14.5-ounce can chicken broth 1 cup quick-cooking grits 1/4 teaspoon salt 1 pound sharp cheddar cheese, shredded 1 cup mayonnaise 1 small onion, grated Two 4-ounce jars sliced pimientos, drained (1/2 cup) Cayenne pepper Extra-virgin olive oil, for brushing 1. In a medium saucepan, bring the chicken broth and 2 cups water to a boil over medium-high heat. Gradually stir in the grits and salt. Cover the pan, lower the heat and simmer, stirring occasionally, until the grits are thick, about 7 minutes. Pour the grits into an ungreased 9-by-13-inch baking dish and let cool slightly. Cover and freeze until set, about 30 minutes. 2. Meanwhile, in a food processor, combine the cheese, mayonnaise, onion and half the pimientos until smooth. Stir in the remaining pimientos and season to taste with the cayenne. 3. Invert the grits onto a work surface and cut into 2-inch squares. Brush the top and bottom of each grits cake with olive oil and arrange on a baking sheet. Top each with some of the pimiento cheese. Broil until golden, about 5 minutes on each side.

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