Heat the water in a large sauce pan over high heat. While it is heating mince the chipotle pepper and add it to the water.

When the water boils slowly add the grits stirring continuously so they won't clump. Reduce the heat to medium and stir in the salt and pepper.

Cook the grits for about 20 minutes until most of the water is cooked away and they are very thick. Add the Monterey jack cheese and stir until melted.

When the cheese is melted place the grits in 9 x 9 non-stick baking pan. Place the pan in the oven and bake for 20 minutes. Remove and cool for about 20 minutes. Chill in the refrigerator for at least 2 hours.

When ready to serve preheat the oven to 400°F and place a grill pan inside. Cut the cake into four squares and then each square into triangles.

When the grill pan is hot spray lightly with oil and place the grit cakes inside. Place the pan in the oven. Bake for 10 minutes and turn the cakes over. Bake for another 5 - 10 minutes until lightly browned with grill marks on both sides.