GRIT CAKES
- 2 cups Chicken stock
- 1 cup Heavy cream
- 1 1/2 tbs. Butter
- 1 cup Grits
- 1 cup Cheddar, shredded
- 3 tbs. Parmesan, shredded
- 1 Egg, lightly beaten
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
DIRECTIONS
Bring chicken stock, heavy cream, and butter to a boil. Add grits and lower heat to simmer. Cook grits until done, stirring occasionally.
Take off heat, add salt, pepper, cheeses, and egg. Pour grit mixture onto parchment lined baking sheets. Make sure the grit mixture is even and the right thickness on each baking sheet. Put in the freezer and let it harden.
Take out of the freezer and let sit out for 30 minutes before cutting. Cut into uniform triangles. Put back in the freezer until ready to bread (recipe below) and fry.
GRIT CAKE BREADER
- 1/4 cup Cornmeal
- 1/4 cup Cake flour
- 1/2 tbs. Cajun seasoning
Article Provided By: Allison Thomas
