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Recipe by Southern Living September 2009

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Credit: Tina Cornett; Styling: Lindsey Ellis Beatty

Recipe Summary test

prep:
20 mins
cook:
50 mins
additional:
2 hrs 15 mins
total:
3 hrs 25 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.

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  • Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.

  • Preheat oven to 425°. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.

  • Whisk together egg and 2 Tbsp. water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.

  • Bake at 425° for 25 minutes or until lightly browned.

Source

Glorious Grits: Fresh, Flavorful Recipes for Grits, Cornmeal & Polenta

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