Monday, March 4, 2013

Grits Cakes

Grits cakes really need no sell or explanation. Just make them! You’re wise to make the full dish from Not Afraid of Flavor – Spicy Grilled Shrimp with Grits Cake, Country Ham & Redeye Gravy.

Herbed Shrimp, Grits and Country Ham


Grits Cakes

These can be made in advance and reheated for entertaining.


1 qt chicken or vegetable stock
1 tsp salt
1 cup fine white or yellow grits or polenta (not instant)
2 large eggs
4 egg yolks
1 cup Parmesan or Sonoma Dry Jack cheese, grated
salt, freshly ground black pepper, and Tabasco to taste
2 Tbsp unsalted butter for greasing the pan


- preheat oven to 350 degrees and butter an 8 x 11 baking dish
- over high heat bring stock to a boil in a large pot
- stir in salt and grits, reduce heat and cook, stirring frequently until grits are thickened and pulling from the side of the pot
- whisk the eggs and yolks in a bowl and temper the eggs by whisking a spoonful of grits into the bowl (prevents grits from scrambling eggs). Whisk the eggs into the grits until combined
- stir in cheese and season with salt, pepper and Tabasco
- spread evenly into pan and bake 25-30 minutes
- cool and allow to set up in the fridge
- cut squares or use a biscuit cutter to get 8 2 1/2 - 3" rounds and reserve until ready to reheat
Ps. if you cut rounds and have scraps, save them, heat and have with sauteed mushrooms

This is part of the recipe Spicy Grilled Shrimp with Grits Cake, Country Ham, & Redeye Vinaigrette from Not Afraid of Flavor by Ben and Karen Barker

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