Cheesy Grits Cakes, Sunshot Salsa & Jalapeno Sauce

1
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Serves 6
Prep:
8 Hr 45 Min
Cook:
10 Min
Method:
Pan Fry

Ingredients

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  • 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

How to Make Cheesy Grits Cakes, Sunshot Salsa & Jalapeno Sauce

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.

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