How To Make Grit Cakes
Amp up your usual recipes with these perfectly crisp grit cakes! They're made with cheddar cheese & stone-ground grits for a Southern twist.
Ingredients
- 2 cups stone ground grits
- 3 cups milk, at least 2%
- 3 cups chicken broth, or vegetable broth
- 1 tsp salt
- 5 tbsp unsalted butter, divided
- 2 cups sharp cheddar cheese, freshly grated
Instructions
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Spray a 10x15-inch jelly roll sheet pan with cooking spray. Set aside.
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In a medium saucepan stir together grits, milk, broth, and salt. Bring to a boil, over medium-high heat, stirring constantly. Cover, reduce heat to a gentle simmer, and cook for 20 to 25 minutes, stirring occasionally. The grits will be very thick.
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Remove from heat and stir in 4 tablespoons of butter and cheddar cheese. Evenly spread cheese grits in the prepared sheet pan.
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Let the grits sheet pan sit out until they have cooled to room temperature. Cover with foil and refrigerate for 2 hours to overnight until very firm.
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Preheat broiler and adjust oven rack to 6-inch from heat. Line a baking sheet with aluminum foil and grease foil with cooking spray. Set aside.
- Cut chilled grits into squares. Alternatively use biscuit cutters, in preferred size, to cut out circle shape. Use a spatula to transfer cut grit cakes to prepared baking sheet.
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Melt the remaining butter and brush on grit cake tops. Broil for 5 to 7 minutes, rotating the pan halfway through, or until warm, golden, and crispy. Serve immediately.
Nutrition
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