Wednesday, April 11, 2012
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!
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.