Cheddar Scallion Grit Cakes
Flavorful grits fried to crispy perfection
Ingredients
- 3 cups water
- 1/2 tsp salt
- 2 tbsp unsalted butter, divided
- 1 cup stone-ground grits
- 3/4 cup heavy cream
- 1 cup freshly grated cheddar cheese
- 1 sm bunch scallions, thinly sliced
- dash of hot sauce
- salt and pepper
- cornmeal
Instructions
- PLace water, salt and 1 tablespoon butter in a medium saucepan; bring water to boil.
- Add the grits to boiling water; stir well and reduce heat to low. Cook grits over low heat, stirring often, about 25-30 minutes until they are thick and creamy. Mix in the remaining butter and the cream
- Remove from heat and stir in cheese and scallions. Add hot sauce and salt/pepper to taste.
- Grease a shallow sheet pan (I use a quarter sheet pan). Pour the grits into pan and spread into an even layer. Allow pan to cool slightly. Cover with foil and refrigerate until grits are cool and hardened, 2 hours to overnight.
- Remove pan from the refrigerator and cut grits into round cakes of desired size, using a biscuit cutter.
- Place some cornmeal in a shallow dish and dredge grit cakes, coating well on each side.
- Heat a non-stick skillet over medium-high heat until hot. Fry grit cakes, in batches, until golden brown on each side.
Notes
- Grits can also be served immediately after adding the cheese and scallions, by mounding on a plate.
- If you don’t have a non-stick skillet, you will need to use oil to fry the cakes.
- These are best eaten as soon as they’re fried.