Grits Cakes
 
Makes 8
Ingredients
  • ¼ cup unsalted butter
  • 1 cup chopped leeks
  • 2 cloves garlic, minced
  • 1 small red bell pepper, chopped
  • 4 cups chicken broth
  • 2 cups light brown rice grits
  • 1 cup shredded Gruyère cheese
  • ¼ cup olive oil
  • ¼ cup all-purpose flour
Instructions
  1. Line an 8-inch baking pan with parchment paper, letting excess hang over sides. Spray with cooking spray.
  2. In a large Dutch oven, melt butter over medium heat; add leeks, garlic, and bell pepper, and cook, stirring often, until tender. Add grits and broth. Cook, stirring often, until grits are tender and thickened, 15 to 20 minutes.
  3. Stir in cheese until melted. Pour into prepared pan. Refrigerate until thickened, at least 4 hours or overnight.
  4. Remove from pan using parchment paper as handles. Cut into 4 equal squares and cut each square into 2 triangles.
  5. In a large skillet, heat oil over medium heat. Dredge 4 grits triangles in flour and add to skillet. Cook until golden brown, 3 to 4 minutes per side. Repeat with remaining grits triangles. Keep warm until serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/short-ribs-grits-cakes/