EASY FRIED GRITS CAKES
Steps:
- Gather the ingredients.
- Bring the water and salt to a boil in a large, heavy saucepan. Add the grits and continue to simmer, stirring constantly, over medium heat until the grits are cooked and thick, or about 15 to 20 minutes. If too thick, add a little more boiling water, 1 spoonful at a time.
- Pour the hot grits onto a large plate or medium baking sheet to make a layer about 3/4 inch deep. Cover and let stand to cool, then refrigerate for 30 minutes to 1 hour to chill thoroughly.
- When the grits are cold and firm, use biscuit cutters the size of your choice to cut rounds. Or cut them into rectangular pieces with a sharp knife. The rectangles ensure the total usage of the mixture.
- Dredge the grits pieces with flour, shaking off any excess flour. Reserve.
- Heat about 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat. Fry the grits cakes until golden brown on both sides, about 2 1/2 minutes per side.
- Drain on paper towels and sprinkle with salt to taste.
- Garnish with the chives, if using, and serve hot.
Nutrition Facts : Calories 254 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 52 mg, Sugar 0 g, Fat 18 g, ServingSize Multiple cakes (4 servings), UnsaturatedFat 0 g
GRILLED GRIT CAKES WITH GRILLED CORN AND GRILLED CORN-GREEN CHILE RELISH
Steps:
- Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.
- Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.
- Add the stock and bring to a boil. Slowly whisk in the cornmeal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the cornmeal mixture into even squares.
- Heat the grill to high. Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side. Remove to a plate and top each cake with some of the relish.
- Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.
GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
- In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
- Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
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GRAHAM ELLIOT'S GRIT CAKES WITH GRILLED CORN
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- Rub each ear of corn with some olive oil. Season with salt and pepper. Grill, turning often, until each ear is lightly charred, 6 to 8 minutes. Slice the corn kernels off the cobs and set aside. Makes 2 cups.
- In a medium saucepan over medium-high heat, melt the butter. Add the onions and garlic, and cook, stirring often, until the onions are translucent, 5 to 6 minutes. Add the milk and 2 tablespoons of salt and bring to a simmer. Slowly whisk in the grits, making sure they don't clump. When all the grits are in the pot and the mixture is smooth, lower the heat to low and cook, stirring often, until the grits are thick and creamy, 25 to 30 minutes.
- Fold half the grilled corn into the grits, then pour the mixture onto a baking sheet lined with parchment paper. Using a rubber spatula, spread the grits out as evenly on the baking sheet as you can. Chill in the fridge for at least 2 hours until the grits have set.
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