Category
Sides
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Author:
Artichoke Dinner Club
This recipe takes a fun twist on conventional grits and always seem a little lighter and work for winter or summer. They also provide a great way to make a batch in advance and then simply freeze for future use. They thaw easily overnight in the fridge and can be reheated on the grill, on a griddle plan or on a baking sheet in the oven. Pairs perfectly with salmon, chicken or shrimp along with some Creole Remoulade. For best results make the grits the day before to fully cool before cutting and grilling.
Ingredients
-
2 cup Vegetable Stock
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2 cups Heavy Cream
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1 Tablespoon hot sauce (Valentina, Franks, Texas Pete)
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2 Tablespoons Salt
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1 cup Yellow Corn Grits
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1/2 cup Butter (1 stick) cut in to small pieces
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1 cup Shredded Sharp White Cheddar
Step 1
Step 2
Step 3
Directions
In a large saucepan or dutch oven add all the items from Step 1 and bring to a low simmer under medium heat. Be careful not to boil.
Slowly stir in the grits with a whisk. Return the grits to a low boil over medium heat. Stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, cook for 20 to 25 minutes, until most of the liquid is absorbed. Grits should be tender but still toothsome with some bite.
Remove grits from heat and slowly stir in butter and shredded cheddar cheese until fully incorporated.
Take a 1/4 sheet pan or small roasting pan that is at least 1" deep. butter the bottom and sides or line with wax or parchment paper. (We find buttering works best and just adds more flavor!). Slowly poor the grits into the pan so that they are evenly distributed and about 1" thick. Place the grits in the fridge and let cool uncovered for at least 4 hours or overnight. (Overnight is best as you want the grits to firm and dry to be most manageable on the grill)
Remove grits from the fridge and cut in to desired size squares (4x4" works well) and remove from the pan. At this point the grit cakes can be wrapped in wax paper and placed in a freezer bag and frozen for up to 3 months.
Heat your grill or griddle plan on medium heat, ensure the surface is lightly oiled. Place cakes on grill and cook for 3 minutes and then flip to cook 3 more minutes on the other side. Remove and serve alongside grilled salmon, shrimp or chicken and a side of Creole Remoulade.