FRIED GRITS CAKES

Fried Grit Cakes

• 2 1/2 c . stone ground grits

• 6 cups chicken stock

• 2 T minced garlic

• 2 c . heavy cream

• 12 T butter cut into 1/2" pieces 1 1/2 sticks

• 1/3 c . grated Parmesan

• salt and pepper

• canola oil for cooking

• 1/2 c . AP flour

• 2 eggs beaten

• 2 cups fresh breadcrumbs

• 1 T dried basil

• Marinara sauce to serve

Instructions

1 Bring chicken stock and garlic to a boil in a large pot.

2 Gradually stir in grits.

3 Cook and stir for about 5 minutes or until the grits have absorbed the stock and begin to pull away from the pan when you stir.

4 Add in butter and stir until well incorporated

5 Stir in cream

6 and Parmesan

7 Eat some for dinner...and then pour the rest into a greased 9x13 baking dish

8 Cover with plastic wrap and weight down with something heavy, like another baking dish.

9 Refrigerate for 4 hours or overnight. Then turn out onto a cutting board and slice into 16 equal pieces.

10 Place flour in a shallow bowl and season with salt and pepper. Beat eggs with a little water in another bowl. Mix breadcrumbs with dried basil in another shallow dish. Heat oil in a large heavy skillet over medium high heat.

11 Coat each grit cake in flour, then egg, then breadcrumb mixture and then place gently in hot oil.

12 Fry until golden brown on each side and drain on paper towels.

13 Pour a little marinara over grit cakes and top with a little more Parmesan. And devour.