2 c Water
2 ts Butter
Salt and pepper
1/2 c Grits
1/4 c Grated Cheddar cheese
Flour,; for dredging
2 -4 tablespoons vegetable oil
Oil a large sheet pan. In a saucepan bring water and butter, seasoned with
salt and pepper, to a boil. Reduce heat to medium and whisk in grits. Cook,
stirring constantly, 5 minutes. Remove from heat and stir in cheese. Pour
grits onto sheet pan, spreading them evenly. Cool and cut into cakes with a
2 1/2- to 3-inch biscuit cutter.
In a large preferably nonstick skillet, heat enough oil to coat bottom of
pan over medium-high heat. Dredge both sides of cakes in flour and pan-fry
about 2 minutes on each side, until golden. Drain on paper towels and keep
warm before serving.
Yield: About 8 cake
Yields
1 Servings
