Ingredients
- 1 cup water
- ½ tsp salt
- 2 tbsp butter
- 1/3 cup stone ground grits
- 1/3 cup heavy cream
- 1/3 cup cheddar cheese, grated
- 1/3 bunch scallions, chopped
- Cornmeal, as needed
- Canola oil, as needed
Preparation
Step 1
• In a medium sauce pan over medium high heat, bring water, salt and butter to a simmer
• Stir in the grits and reduce heat to low
• Cook grits over low heat, stirring occasionally until thick and creamy, about 40 minutes
• When grits are done, stir in the cream
• Remove the pan from heat and stir in cheddar cheese and scallions
• Season to taste with salt and hot sauce
• To make grit cakes, spread out grits on a sheet pan to ½ inch thickness
• Allow to cool in the refrigerator until firm
• When the grits are firm, cut out rings using a biscuit cutter
• Place the cornmeal in a shallow dish
• Coat cakes with cornmeal on both sides
• Remove from the cornmeal and dust to remove excess cornmeal
• Heat a sauté pan on medium high heat
• Once pan is hot, add enough oil to coat the bottom of the pan and add in grit cakes
• Fry until browned on one side then flip and brown the other side
• Remove from the pan and keep warm by covering with aluminum foil until ready to serve
• Tips: remaining grits can be reshaped into cakes and fried