Here is another way to use grits. Any sauce can be poured over the cakes and they work as well as polenta with most meats.
Of course a heavy cheese sauce is always a good way to go.
- 1/2 cup regular grits
- 2 cups water
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup romano grated
Bring water, salt pepper and butter to a simmer then add grits. Whisk until smooth, then cook over low heat until thick stirring constantly. Add cheese mix well and pour grits on to a baking sheet lined with parchment paper and smooth out until 1/2″ thick evenly. Let set until cool, then cut into squares and refrigerate at least 1 hour. Can be made the day before. When ready to cook, heat a griddle to medium, grease with butter and fry cakes straight out of the refrigerator until browned on both sides. Serve hot or cold.
Spicy Cheese Sauce
- 2 cups cheddar shredded
- 2 cups monterey jack shredded
- 2 tbsp flour
- 4 pickled jalapenos diced
- 1/4 cup onion finely diced
- 1/2-1 cup heavy cream
- 2 tbsp butter
- Hot sauce
Mix cheese with flour in a bowl. Melt butter over medium heat and saute onion until golden brown. Add peppers and cheese and quickly melt cheese stirring often. Add enough cream to get sauce to a thick but pourable consistency and add more hot sauce to adjust seasoning. Serve over whatever suits you.
Reblogged this on The Militant Negro™.
Wonderful – it’s been ages since I made polenta, I need to make some now!
Is this a meal or a side? We don’t eat grits as such (although we do enjoy polenta quite a bit). It looks very rich indeed.
It’s a side, but could be a meal. It’s rich.
OMG, that cheese sauce! Heavenly…
Oh Greg, you are bringing me back to my childhood with this grit cake recipe. I love this.