Meanwhile, blend cornmeal, flour, and Cajun spices in a shallow baking dish. Place the grit cakes onto a baking sheet that has been coated with nonstick cooking spray and bake for 5 minutes or until golden brown and heated through. When cooled, cut grits into desired shape and set aside. Using a cookie cutter or biscuit cutter, cut the grits to the desired size, or simply use a paring knife to cut into triangles or squares. Directions For Carries grit cakes: In a saucepan, bring the milk and 1 cup water to a boil.

Add grit cakes and cook until golden on both. When you are ready to serve the grit cakes, preheat the oven to 500˚F. Heat about inch of oil in large cast iron skillet over medium-high heat. But the recipe is really straightforward. Place the lid on the Dutch oven for about 4 to 5 minutes. Bring the mixture back to a boil and lower the heat to simmer for about 5 to 7 minutes. Allow to cool in the refrigerator (loosely covered), until quite firm, at least two hours or up to overnight. You will need to let the grits chill for at least 3 hours, so this is something you’ll have to plan a bit in advance. Add the butter, salt, and pepper and slowly pour the grits into the water and whisk for about a minute.

When the grits are done, grease a 13 x 9-inch rimmed baking pan and pour the grits onto the pan. Fry the grits squares until golden and crisp all over, about 2 minutes per. During the last 30 minutes season the grits to taste with the rosemary and salt. You will know oil is hot enough if a drop of water splashed into the pan sizzles.

Should the grits become too thick before they are tender, add a bit of water to thin them and continue to cook until tender. Deep Fried Grit Cakes 2 cups Chicken Stock 1 cup Heavy Cream 1.5 tbsp Butter 1 cup Stone Ground Grits 1 cups grated Cheddar Cheese 3 tbsp grated Parmesan. Wild Mushroom Grit Cakes at Top Of The Hill Restaurant & Brewery ReviewComment(commentMarkup(Ive heard a lot of mixed things about TOPO regarding their. Slowly whisk in the grits and lower heat to medium low. Partially cover the saucepan and continue to cook grits, stirring occasionally, until very tender, about one hour. In a very large saucepan combine the milk and butter and bring to a boil.

Grit cakes