- 3 Triangles Deep Fried Grit Cakes
- 1 tbsp Butter
- 2 oz Shrimp
- 1 oz Chopped Leeks
- 4 oz Country Ham Sauce
- 1 tsp Fresh Parsley – Chopped
Heat butter in sauté pan until hot and add shrimp and leeks. Sauté shrimp and leeks until done, then add country ham sauce to pan and briefly heat. Place grit cakes on plate and top with mixture. Garnish with chopped parsley.
DEEP FRIED GRIT CAKES
- 2 cups Chicken Stock
- 1 cup Heavy Cream
- 1.5 tbsp Butter
- 1 cup Stone Ground Grits
- 1 cups grated Cheddar Cheese
- 3 tbsp grated Parmesan Cheese
- 1-2 Eggs, beaten (1 lg or 2 sm)
- 1/2 tsp Salt
- 1/4 tsp fresh Ground Black Pepper
- 1/4 cup Cornmeal
- 1/4 cup Flour
- 1/2 tbsp 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 eggs, 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 350º F. Dredge grit cakes in cornmeal mixture and fry in hot oil, turning to brown on both sides. Drain fried grits on paper towels.
COUNTRY HAM CREAM SAUCE
- 1 tbsp Olive Oil
- ½ lb Country Ham cut into small pieces
- ¼ cup diced Onions
- 1 tbsp Butter
- 2 ¼ cup Cream (Milk or Half & Half can be substituted)
- ½ tsp Ground Black Pepper
- 1 tbsp Roux (make with equal parts butter and flour, melt butter in small pan, add flour, stir to thicken, remove from heat)
Heat oil in stock pot.Add country ham to stock pot and sauté until hot throughout. Do not over cook. Remove ham, leaving the fat. Add onions to the stock pot and sauté until tender. When onions are tender, add butter to melt, and then add cream, ham and pepper. Bring to a simmer, stirring constantly. Add roux, a spoonful at a time, stirring in. Add only enough roux to slightly thicken.
Cook 8-10 minutes.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.