Fried Grit Cakes Food

EASY FRIED GRITS CAKES

Steps:

• Gather the ingredients.
• Bring the water and salt to a boil in a large, heavy saucepan. Add the grits and continue to simmer, stirring constantly, over medium heat until the grits are cooked and thick, or about 15 to 20 minutes. If too thick, add a little more boiling water, 1 spoonful at a time.
• Pour the hot grits onto a large plate or medium baking sheet to make a layer about 3/4 inch deep. Cover and let stand to cool, then refrigerate for 30 minutes to 1 hour to chill thoroughly.
• When the grits are cold and firm, use biscuit cutters the size of your choice to cut rounds. Or cut them into rectangular pieces with a sharp knife. The rectangles ensure the total usage of the mixture.
• Dredge the grits pieces with flour, shaking off any excess flour. Reserve.
• Heat about 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat. Fry the grits cakes until golden brown on both sides, about 2 1/2 minutes per side.
• Drain on paper towels and sprinkle with salt to taste.
• Garnish with the chives, if using, and serve hot.

GRITS CAKES

Steps:

• Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.
• Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.
• Unmold the grits mixture and slice or cut into the desired shapes.

FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY

Steps:

• Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
• Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
• Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
• In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
• Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
• Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
• Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
• To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.

CRISP GRIT CAKE FOIE GRAS CLUB

Steps:

• Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
• Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
• Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
• Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
• Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
• To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES

Steps:

• For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
• Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
• Let sit and refrigerate until it is cold.
• Remove from refrigerator and cut with biscuit cutter to create cakes.
• Bread the cakes in flour, egg wash and bread crumbs.
• Keep in refrigerator until you are ready to cook the dish.
• For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
• Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
• Remove from heat and cool slightly.
• For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
• Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
• Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
• Do not overcook.
• Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
• Place cake on Pepper Jelly and top with 2 shrimp per person.
• Drizzle Rouille on top and sprinkle with scallions.
• Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

SARA'S SHRIMP AND GRIT CAKES

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Butter a 13-by-18-inch baking pan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheese, cumin, cayenne, salt, pepper, and scallions.
• Pour the mixture into prepared baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and refrigerate until set, 1 to 2 hours.
• Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. In a large skillet, heat 1 teaspoon butter and enough oil to cover the bottom over medium-high heat. Dredge the cakes in the flour mixture, and saute, 8 at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet lined with paper towels. Top with a scant teaspoon of Seven Pepper Jelly and scallion greens; serve warm.

FRIED GRITS CAKES WITH SAUSAGE

Steps:

• In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage. Sauté until browned and then drain; set aside.
• In a large saucepan over medium heat, bring the chicken broth to a boil. Slowly stir in the grits. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Stir the sausage into the grits. Spread the mixture in a 13 × 9-inch baking pan to cool, then refrigerate until well chilled. Cut the chilled grits into squares and sauté in vegetable oil until crisp and browned on both sides.