Fried Grit Cakes
1½ cups water
Kosher salt to taste
1/2 cup Stone-ground, quick cooking grits
Hot pepper sauce to taste
1/4 cup Sharp Cheddar Cheese, grated
1 Tbsp. butter
2 Tbsp. vegetable oil
Use a heavy, thick-bottomed saucepan. Boil the water, add salt, stir in the grits and return to a boil. Cover and reduce heat to a low simmer for 20 minutes. Stir two or three times. Grits should be thick and soft. Stir in pepper sauce, butter and cheese until they melt. Grease a bread pan or 8" square pan with vegetable oil. Spread grits into it evenly, cool, then refrigerate over night. Cut into slices 3/4" thick. Dredge in flour to coat and fry in hot oil until brown and crisp. Serve with butter and maple syrup or with eggs and ham or bacon.
There, folks, is a true Southern treat! A big plate full of this for breakfast will really jump-start your day.
Click here to view the Bluegrass Breakdown column in which this recipe appeared.
Click here to return to J.D.'s Kitchen Home Page.
Copyright © 2002 - 2010 California
Bluegrass Association. All rights reserved.
Please email firstname.lastname@example.org