cheesy grits cakes, sunshot salsa & jalapeno sauce

Name: Cheesy Grits Cakes, Sunshot Salsa & Jalapeno Sauce
Prep time: 8 h 45 min
Cook time: 10 min
Cuisine: Southern
Ingredients: 2 cup(s) water; 1/2 teaspoon(s) sea salt; 1 tablespoon(s) butter, unsalted; 1 cup(s) stone-ground grits; 2 tablespoon(s) heavy cream; 1/4 teaspoon(s) freshly ground black pepper; 1 cup(s) sharp cheddar cheese, shredded; 2 cup(s) canola oil; 3 cup(s) white cornmeal; - sour cream, for serving; - sunshot salsa, for serving; - smoked jalapeno sauce, for serving

11 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on Jun 14, 2014

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.

Rate

prep time 8 Hr 45 Min

cook time 10 Min

method Pan Fry

yield Serves 6

Ingredients

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

How To Make cheesy grits cakes, sunshot salsa & jalapeno sauce

Step 1

Lightly butter an 8-inch square casserole dish.

Step 2

Bring the water, salt and butter to a boil in a heavy saucepan.
Step 3

Whisk in the grits and return to a boil.
Step 4

Reduce heat to low and whisk in the cream.
Step 5

Stir constantly over low heat for about 45 minutes, or until thick and creamy.
Step 6

Remove grits from the heat and stir in the pepper and cheese until the cheese is melted and thoroughly combined.
Step 7

Pour the grits into the prepared baking dish, cover, refrigerate overnight.
Step 8

Invert the casserole dish over a cutting board and remove the grits from the pan.
Step 9

The grits should be set and solid.
Step 10

Cut the grits in half and then cut each half into 1-inch slices.
Step 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.
Step 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.
Step 13

Serve with the sour cream, salsa, and jalapeno sauce.
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