Ingredients
Scale
- 2 cups milk
- 2 cups chicken stock
- ½ cup yellow onion grated
- 3 garlic cloves minced
- 1 cup stone ground grits
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 4 tablespoons unsalted butter
- ¾ cup all-purpose flour
- 1 teaspoon seasoned salt
- neutral oil for frying
Instructions
- Prepare a 13×9 pan with nonstick cooking spray and set it aside.
- In a small Dutch oven, combine the milk, chicken stock, grated onion, and minced garlic. Heat over medium-high until it simmers vigorously, avoiding a rolling boil.
- Remove from heat and whisk in the grits gradually.
- Return the mixture to the stove, cooking on low. Add salt and pepper, cover, and stir frequently to prevent sticking. Cook until thickened but still pourable, about 15 minutes.
- Stir in the butter until fully melted and incorporated, then pour into the prepared pan. Cool to room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours until firm.
- When ready to cook, mix the flour and seasoned salt in a shallow dish. Use a 2.5-inch round cutter to cut out circles of chilled grits, coating both sides with the seasoned flour.
- Heat an inch of oil in a skillet over medium heat until hot, about 350°F. Fry half of the grit cakes for 2-3 minutes until golden, then flip and cook for an additional 2 minutes. Drain on paper towels and repeat with the remaining cakes.
Notes
These cakes are best enjoyed hot and crispy.
Experiment with different seasonings in the flour for extra flavor.
Leftover cakes can be stored in the refrigerator and reheated in an oven.
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.