Gooder n’ Grits

Last night the Dale movie was on, and in celebration, I decided to make something from down home…but needed it to be a little “special” (in honor of dale).  So, we had:

Grits cakes with carmelized onions in a balsamic reduction.  (don’t try to figure it out…it made sense at the time)

Grits  and grits cakes are a staple for me, and for my family.  It’s one of those things that is filling, tastes good, way cheap, and can be made way ahead and frozen for a quick lunch or dinner.  They have been appetizers, side dishes, and main dishes in our house.  They can be made thick (which is how I like em’ and called cakes) or thinner and called crackers or toasts.  Either way, they’s good!

This is another one of those very technical family recipes that I love so.  Lots of memories, and a great laugh or two included.  Anywho….without further ado….

Grits Cakes

3 cups of broth – vegetable, beef or chicken (technically, it was given to me as “Pert neer 3 cups a juice)
1 1/3 – 1/2 cups of grits (or ‘just enough grits)
1/2 – 3/4 cup of cheese (parm, cheddar, asiago, velveeta…you get the picture)
salt
pepper

Heat the broth, add the grits, salt and pepper and cook til they’re done. Add the cheese and stir well to melt. Here’s the tough part! Pour into a pan. A big cake pan – 13×9 or so will give you a thinner cake (cracker whatever) and a smaller pan will make em thicker. I use a nifty oval shaped casserole dish….I guess about 8×12 or so??? Dump em in, smush em down, and stick em in the fridge for half a day.
When they are cold, flip em out on the counter and cut into squares. NOW…if they are main dish, cut em bigger. Appetizers, cut em smaller. Freeze what you aren’t going to use right now. Take the rest and put on a buttered cookie sheet and bake at 400 for about 20 minutes or so. Flip em and do it again. Voila, they’re done.

Now, you can top them with gravy of any kind (including sausage gravy), eggs, tomato soup, fried tomatoes,  cheese, ANY vegetable, milk & sugar, just about anything actually.  They’re real good right out of the icebox as a snack.  BUT we’re going city and topping them with

Carmelized onion in balsamic reduction topping

Slice up a sweet onion.  Place in a saucepan with enough butter to brown, but not burn.  When the onion is soft and starting to brown, add sugar….about a half cup or so.  Stir well.  Pour in about 3/4 cup balsamic vinegar, and cook down.  Place a spoonful on top of the grits cakes.  Ta Da!  Done. 

Hope you enjoy!

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3 Comments

Filed under Recipes, southern cooking

3 responses to “Gooder n’ Grits

  1. I’m Canadian and I live in New Brunswick so I have no idea what grits are. What exactly are they? We eat a lot of seafood here.

  2. Grits are ground dried corn that has been soaked in lye. Grits come from hominy, which is the dried soaked corn. They have an …. unusual … consistency, which I understand is a love/hate relationship. (I being on the LOVE end!) You can find them in the grocery store where oatmeal and hot cereal are located. Try em! mmmmmmmm

  3. I’m in Michigan but went to UGA and my family is 2nd generation “Yankee” so there is a lot of southern blood in me. I LOVE this recipe, and I will try it, thanks!

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