Grit Cakes

Makes 48 mini grit cakes     1 hour + 15 minutes     Oven    

You could cook these grit cakes on a dependable gas grill, but it’s not a dish that benefits much from the grill. Keep it easy in the oven and save the grill real estate for the main dish.

2 (14-ounce) cans chicken broth

1½ cups Half ‘n Half, divided

1½ cups white grits, quick-cooking

1 cup grated Parmesan cheese

½ cup sour cream

3 tablespoons butter

1 teaspoon salt

1. In a large Dutch oven over medium-high heat, bring the chicken broth and Half ‘n Half to a boil.
2. Stir in the grits and bring it back up to a boil.
3. Reduce the heat to low, cover, and simmer for about 5 minutes, stirring often.
4. Remove from the heat and stir in the Parmesan cheese, sour cream, butter, and salt.
5. Grease a large jellyroll pan and pour the grits into the prepared pan. Spread evenly.
6. Cover with plastic wrap and refrigerate overnight.
7. Preheat the oven to 400°F.
8. Turn out the grits onto a cutting surface and using a mini biscuit cutter, cut mini circles out of the grits. About 48
9. Place the mini grit cakes on a baking sheet covered in parchment paper.
10. Bake the grit cakes for 15 minutes, flip and bake for 45 more minutes.
11. Remove from the heat and let cool.

Serve topped with chopped sautéed shrimp in Alfredo sauce, or pulled pork in barbecue sauce, as a satisfying appetizer.