Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Water |
| ½ teaspoon | Salt |
| 1 cup | Grits |
| 4 tablespoons | Butter |
| ¼ pounds | Sharp cheddar cheese |
| \N \N | Cayenne pepper |
| 1 \N | Egg, beaten |
| \N \N | Coating |
| \N \N | Flour |
| 2 \N | Beaten eggs |
| \N \N | Bread crumbs |
| \N \N | Finishing: |
| \N \N | Butter or olive oil for |
| \N \N | Sauteing |
Boil water and add salt. Slowly stir in grits. Cook until thick.
Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate.
Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides.
Yield: 6 grit cakes
CHEF DU JOUR KATHY CARY/DREW NIEPORENT SHOW #DJ9433