Easy Fried Grits Cakes Recipes

FRIED GRIT CAKES

Steps:

• Cook grits, according to package
• Brown sausage, add onion. Cook until translucent
• Mix cheese, sausage, and onions with grits
• Grease 10x15 cooking sheet, pour grits onto a sheet.
• Let it cool to room temperature, then refrigerate overnight.
• Next day, cut into serving size
• Heat pan, medium-high heat, add oil
• Dredge in egg, then the flour (with salt and pepper added), dredge again in the egg and cover in breadcrumbs
• Fry each side app. 4-5 minutes, until golden brown.
• Add green onion for garnish.

GRITS CAKES

Steps:

• Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.
• Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.
• Unmold the grits mixture and slice or cut into the desired shapes.

EASY FRIED GRITS CAKES

Steps:

• Gather the ingredients.
• Bring the water and salt to a boil in a large, heavy saucepan. Add the grits and continue to simmer, stirring constantly, over medium heat until the grits are cooked and thick, or about 15 to 20 minutes. If too thick, add a little more boiling water, 1 spoonful at a time.
• Pour the hot grits onto a large plate or medium baking sheet to make a layer about 3/4 inch deep. Cover and let stand to cool, then refrigerate for 30 minutes to 1 hour to chill thoroughly.
• When the grits are cold and firm, use biscuit cutters the size of your choice to cut rounds. Or cut them into rectangular pieces with a sharp knife. The rectangles ensure the total usage of the mixture.
• Dredge the grits pieces with flour, shaking off any excess flour. Reserve.
• Heat about 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat. Fry the grits cakes until golden brown on both sides, about 2 1/2 minutes per side.
• Drain on paper towels and sprinkle with salt to taste.
• Garnish with the chives, if using, and serve hot.

CRISP GRIT CAKE FOIE GRAS CLUB

Steps:

• Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
• Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
• Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
• Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
• Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
• To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks

FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY

Steps:

• Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
• Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
• Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
• In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
• Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
• Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
• Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
• To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.

FRIED GRITS

Steps:

• Add water and salt to a saucepan; bring to a boil; stir in grits.
• Cook grits until done, following the package directions.
• Remove saucepan from heat.
• Add in bacon and 1 tablespoon butter; stir until the butter melts.
• Pour grits into a greased 8 1/2 x 4 1/2 inch loafpan.
• Cool; cover and chill in the refrigerator overnight.
• Remove grits by turning the pan over; cut loaf into 1/2 inch slices.
• Melt remaining 1/4 cup butter in a large fry pan.
• Fry slices over medium heat for 5-7 minutes or until lightly browned, turning once.