Cajun grit cakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked hot grits |
| Cajun seasoning to taste | ||
| 3 | tablespoons | Butter |
| 6 | Greased small casseroles | |
| Oil for saute | ||
| 1 | cup | Medium brown roux |
| 1 | cup | Chopped green bell peppers |
| 1 | cup | Chopped red bell peppers |
| ¼ | cup | Minced garlic |
| 1 | cup | Chopped onion |
| 2 | cups | Chopped tomatoes |
| Cajun/creole seasoning | ||
Directions
While grits are still hot, add butter and cajun seasoning to taste.
Pour into 6 small greased casseroles, smooth surface, and refrigerate.
Refrigerate 24 hours, till sufficiently chilled and solidified. Remove cakes from pan and fry in hot oil till lightly brown and heated through.
Serve smothered in your favorite creole sauce or Richard's version: Heat roux till sizzling, add chopped vegetables, and saute till tender. Reduce heat to a simmer, add stock or liquid if too dry, and simmer for one hour. Season to taste with your favorite Cajun or Creole seasoning. Submitted By RICHARD DOUVILLE On 08-31-95