Cheesy Grits Cakes, Sunshot Salsa & Jalapeno Sauce
They are really cute and your kids are sure to love the shapes.
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- 2 c
- 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
1Lightly butter an 8-inch square casserole dish.
2Bring the water, salt and butter to a boil in a heavy saucepan.
3Whisk in the grits and return to a boil.
4Reduce heat to low and whisk in the cream.
5Stir constantly over low heat for about 45 minutes, or until thick and creamy.
6Remove grits from the heat and stir in the pepper and cheese until the cheese is melted and thoroughly combined.
7Pour the grits into the prepared baking dish, cover, refrigerate overnight.
8Invert the casserole dish over a cutting board and remove the grits from the pan.
9The grits should be set and solid.
10Cut the grits in half and then cut each half into 1-inch slices.
11Heat canola oil in a sauté pan or skillet over medium heat until the oil is 350degrees on a deep-fat thermometer, or just boiling.
12Dredge 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.
13Serve with the sour cream, salsa, and jalapeno sauce.