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cheesy grits cakes, sunshot salsa & jalapeno sauce

review
ravenhigheagle avatar
Private Recipe by
Raven Higheagle
@ravenhigheagle
Prescott, AZ

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.

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yield serving(s)
prep time 8 Hr 45 Min
cook time 10 Min
method Pan Fry

Ingredients For cheesy grits cakes, sunshot salsa & jalapeno sauce

  • 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

  • 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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