Cheesy Grits Cakes, Sunshot Salsa & Jalapeno Sauce

Raven Higheagle

By
@ravenhigheagle

Grits are and iconic Southern dish. If you are using stone-ground grits rather than instant they are so worth the trouble. Stone-ground grits require constant stirring for about 45 minutes, or until rich and creamy. If you are really felling creative put your grits in a shallow casserole or rimed baking sheet before refrigerating. Once set, use a cookie cutter to make grit cakes in your favorite shapes.
They are really cute and your kids are sure to love the shapes.


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Rating:

Comments:

Serves:

Serves 6

Prep:

8 Hr 45 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

2 c
water
1/2 tsp
sea salt
1 Tbsp
butter, unsalted
1 c
stone-ground grits
2 Tbsp
heavy cream
1/4 tsp
freshly ground black pepper
1 c
sharp cheddar cheese, shredded
2 c
canola oil
3 c
white cornmeal
sour cream, for serving
sunshot salsa, for serving
smoked jalapeno sauce, for serving

Directions Step-By-Step

1
Lightly butter an 8-inch square casserole dish.
2
Bring the water, salt and butter to a boil in a heavy saucepan.
3
Whisk in the grits and return to a boil.
4
Reduce heat to low and whisk in the cream.
5
Stir constantly over low heat for about 45 minutes, or until thick and creamy.
6
Remove grits from the heat and stir in the pepper and cheese until the cheese is melted and thoroughly combined.
7
Pour the grits into the prepared baking dish, cover, refrigerate overnight.
8
Invert the casserole dish over a cutting board and remove the grits from the pan.
9
The grits should be set and solid.
10
Cut the grits in half and then cut each half into 1-inch slices.
11
Heat canola oil in a sauté pan or skillet over medium heat until the oil is 350degrees on a deep-fat thermometer, or just boiling.
12
Dredge the grit cakes in the cornmeal and add to the oil, cooking about 3 minutes per side, or until golden brown an hot through the center.
13
Serve with the sour cream, salsa, and jalapeno sauce.

About this Recipe