Grit Cakes Recipes

EASY CRISPY GRIT CAKES

Steps:

• Spray a 10X15" jelly roll sheet pan with cooking spray. Set aside.
• In a medium saucepan stir together grits, milk, broth, and salt. Bring to a boil, over medium high heat, stirring constantly. Cover, reduce heat to a gentle simmer, and cook for 20-25 minutes, stirring occasionally. The grits will be very thick.
• Remove from heat and stir in 4 tablespoons butter and cheddar cheese. Evenly spread cheese grits in prepared sheet pan. TIP: Use an offset spatula to spread or press down with a piece of greased waxed paper.
• Let the grits sheet pan sit out until they have cooled to room temperature. Cover with foil and refrigerate until very firm, 2 hours to overnight.
• Preheat broiler and adjust oven rack to 6 inches from heat. Line a baking sheet with aluminum foil and grease foil with cooking spray. Set aside.
• Cut chilled grits into squares. Alternatively use biscuit cutters, in preferred size, to cut out circle shape. Use a spatula to transfer cut grit cakes to prepared baking sheet.
• Melt 1 tablespoon butter and brush on grit cake tops. Broil for 5-7 minutes, rotating pan halfway though, or until warm, golden, and crispy. Serve immediately.

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.

CARRIE'S GRIT CAKES WITH ROSANNE'S GRAVY

Steps:

• For Carrie's grit cakes: In a saucepan, bring the milk and 1 cup water to a boil. Stir in the grits, then add the salt. Whisk consistently for 5 minutes.
• Pour onto a wax paper lined cookie sheet. Let cool and become coagulated. Use a round cookie cutter to shape cakes. Heat vegetable oil in skillet and fry the cakes on both sides until brown.
• For Rosanne's gravy: In a saucepan, heat the drippings, add the flour and whisk. Add the milk and chicken stock and whisk consistently until smooth and thick.
• Serve the grits warm with the white gravy.

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.

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES

Steps:

• For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
• Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
• Let sit and refrigerate until it is cold.
• Remove from refrigerator and cut with biscuit cutter to create cakes.
• Bread the cakes in flour, egg wash and bread crumbs.
• Keep in refrigerator until you are ready to cook the dish.
• For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
• Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
• Remove from heat and cool slightly.
• For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
• Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
• Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
• Do not overcook.
• Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
• Place cake on Pepper Jelly and top with 2 shrimp per person.
• Drizzle Rouille on top and sprinkle with scallions.
• Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

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.