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. Dredge grit cakes in cornmeal mixture and fry in hot oil, turning to brown on both sides. 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. Reduce heat to medium and whisk in grits. For Carries grit cakes: In a saucepan, bring the milk and 1 cup water to a boil. They are perfect topped with your favorite shredded BBQ, grilled shrimp or warm sautéed collard greens. In a saucepan bring water and butter, seasoned with salt and pepper, to a boil. When you are ready to serve the grit cakes, preheat the oven to 500˚F. Cheese Grit Cakes These delicious bite-sized cakes are crispy on the outside with a soft, cheesy center. Allow to cool in the refrigerator (loosely covered), until quite firm, at least two hours or up to overnight. When the grits are done, grease a 13 x 9-inch rimmed baking pan and pour the grits onto the pan. During the last 30 minutes season the grits to taste with the rosemary and salt. Meanwhile, blend cornmeal, flour, and Cajun spices in a shallow baking dish. Bring the grits to a boil and then reduce the heat to medium-low. Add the water, grits, and salt to a medium saucepan set over medium-high heat. Fill each prepared muffin well and place in the oven and bake 12-14 minutes. In a mixing bowl add grits through melted butter and stir with a spatula. Should the grits become too thick before they are tender, add a bit of water to thin them and continue to cook until tender. When cooled, cut grits into desired shape and set aside. Line quarter sheet pan with parchment paper or foil, making sure it covers all of the sides with enough room to lift the grits out of the pan later. Using a standard size muffin tin, liberally spray 4 wells with non-stick baking spray (I use each corner of the muffin tin). 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. Drop grits by generous 1/4 cupfuls onto non-stick baking sheet, making 6 mounds.
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