These were a big hit at cookouts this summer. They can be made ahead, cut into squares, and reheated on the grill (use a grill pan so they don't fall through!) I adapted the recipe from "Damn Good Food: 137 Recipes from Hell's Kitchen" by adding stone ground corn meal, changing the cheeses and deleting the jalapenos. By all means, add the jalapenos back in and tweak to your taste. It's a versatile one-bite snack that goes well equally with red wine and your favorite IPA. They also freeze well.

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