RECIPES
Cheese and Sausage Grit Cakes
Find a more perfectly southern pairing than sharp cheddar cheese grit cakes with sausage and we’ll show ourselves the door. This flavor profile is punchy and warm and perfect for a bring-along dish to a Friendsgiving or Thanksgiving or to enjoy on a slow Saturday morning.
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PREP/COOK TIME
5-6 hours
DIFFICULTY
Easy
SERVINGS
8
Ingredients:
4 cups Inspired Organics Chicken Broth
1 cup Rock House Farm Stone Ground Grits
1 pinch salt
1 lb Rock House Farm Ground Sausage
1 cup Andrew & Everett shredded sharp cheddar cheese
Canola oil and flour for frying
Directions:
- In a medium stock pot, bring chicken broth to a boil.
- Slowly whisk in grits and a pinch of salt. Reduce heat to low and cover. Simmer for 25 minutes, stirring occasionally.
- While grits are cooking, crumble and brown sausage. Drain fat.
- When grits are finished cooking, stir in sausage and cheese.
- Pour grits mixture into a greased 9" x 13" baking dish.
- Let dish rest at room temperature for 30 minutes, then store in refrigerator.
- Chill until firm (approx. 2 hours). It can be chilled overnight, if desired.
- When ready to serve, gently cut grit cakes into squares. Gently dip both sides in flour and fry in 1/4 - 1/2 inch deep canola oil. Brown on both sides (take care not to flip sides too often).
- Alternatively, grit cakes can be reheated on a greased cookie sheet in a 400F oven for 25 minutes.
** Top with egg, green onion, or sour cream, if desired.