A not-so-minor snafu on Christmas Eve left me with a huge pot of leftover grits. My creamy stone-ground grits took over two hours to prepare due to a gas range on the fritz. I had everything timed to the minute to be ready for lunch service but this one dish refused to cooperate.
Finally, I made the call. Scrap the grits, we’d eat the Frogmore stew without them. Of course, I had plenty of food. I also had plenty of grits — after the meal. They finished cooking just as we pushed our chairs noisily away from the table to grant room for expanded bellies.
What to do with all those delightful grits that didn’t make it to the table? Of course, I could make spoon bread. But, I wanted to do something a bit differently this time. So instead, I made grit cakes.
Try them. I know you’ll devour them, as we did. The crispy exterior of these fried rounds give way to an soft interior of rich, creamy grits. We ate them for breakfast and with leftover Frogmore stew for dinner.
To make them, spread leftover grits in a sheet pan and refrigerate until cooled and set. They will still be soft, but firm enough to cut. Either cut into wedges or use a cookie-cutter to cut rounds. Throw the scraps in at the end and you’ll have crispy little fritters.
Dip the cakes in flour and then fry in a little oil or clarified butter (or ghee) until crispy. Drain on paper towels to absorb excess oil. Season as needed, but remember that your grits were already seasoned when first prepared.
Dress up your cakes by adding bacon, chives, cheese, cumin, etc. to the grits before spreading them on the pan.
As a side note, I also tried these using the gluten-free C4C flour and they worked beautifully.
How do you use leftover grits?
–by Jenny Turknett, Food and More blog