Grit Cakes

Buck and I went out for dinner last Friday at a great seafood restaurant, and we both ordered shrimp and grits.  I'm not a huge fan of grits, but I am a huge fan of grit cakes, which is how the restaurant served them up (in a sauce with Andouille sausage, bell peppers, onions... it's to die for!).  I couldn't wait to try some out for myself.

This is based on a Paula Deen recipe that was surprisingly light.  She put Parmesan cheese in hers, but I substituted Cheddar cheese and a few jalapenos.  The grit cakes are baked (not deep fried!), so the outside gets crispy, but the inside is still warm and soft. 

If you have a certain shape you want them to be (mine were round; the restaurant's were triangular), then find the right cookie cutter.  I just used the rim of a glass, and it made 14 round cakes. 

You have to plan ahead for these: leave enough time for them to chill in the refrigerator for at least 2 hours.  They also bake in the oven for an hour.  I didn't cook shrimp with it; I just drizzled some queso dip across them and served them alongside baked chicken.  They were such a treat!  You should try them! 

Grit Cakes

4 cups (32 oz) chicken broth
1 cup quick cooking grits
1/2 cup (2 oz) shredded Cheddar cheese
10 pickled jalapeno slices, diced
1/2 tsp salt
Cooking spray with flour

Bring broth to a boil in a large saucepan.  Stir in grits, and return to a boil.  Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese, jalapenos, and salt. Remove from heat.

Spoon grits into a 9x13-inch baking pan that has been sprayed with cooking spray. Cover, and chill at least 2 hours, or until firm.

Un-mold grits onto a large cutting board. Cut out number of desired shapes using cookie cutter.  Spray a large jellyroll pan with cooking spray. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more.  Serve warm.