Grit Cakes


2 cups chicken stock
1 cup heavy cream
1.5 T butter
1 cup stone ground grits
1 cup grated cheddar cheese
3 T grated parmesan cheese
1 large egg, beaten
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup flour
1/2 T Cajun spices
oil for deep frying


In a large sauce pot, bring chicken stock, heavy cream and butter to a boil. Stir in grits and reduce to medium heat. Cook, stirring frequently, until grits are cooked and liquid is absorbed. Remove from heat and stir in cheeses, beaten egg, salt and pepper. Spread mixture onto a greased sheet pan or cookie sheet and cool completely. Grits may be refrigerated overnight. When cooled, cut grits into desired shape and set aside. Meanwhile, blend cornmeal, flour, and Cajun Spices in a shallow baking dish. Heat oil for deep frying to 350 degrees. Dredge grit ckes in cornmeal mixture and fry in hot oil, turning to brown on both sides. Drain grits on paper towels