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TerraMae Kitchen Skill: preparing TerraMae’s Crisp Soft Grit Cakes
executive chef, Shelley Cooper
Ingredients
• 2 cups yellow grits (not instant)
• 3 cups milk
• 3 cups heavy cream
• 2 Tbsp. kosher salt
• 1 Tbsp. white pepper
• 1 tsp. sugar
• Parchment paper
• Vegetable oil cooking spray
• 4 eggs, slightly beaten
• 2 cups unbleached, seasoned all-purpose flour
• 2 cups seasoned bread crumbs
• 2 cups vegetable oil Cook grits as directed on package, using milk and cream, not water.
Directions
Season grits with salt, sugar, white pepper, and taste to make sure you have enough. Line a baking sheet with parchment paper; coat paper with cooking spray. Pour grits onto sheet pan; smooth into an even layer. Grits should be about 1-inch thick. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes. Bread cakes by placing in flour, then egg, then bread crumbs. In a heavy-bottom pan, heat oil to 350 degrees. Cook the cakes until golden brown on all sides, but be careful not to overcook. Work in batches if necessary. Just prior to serving, transfer grits cakes to a baking sheet; bake at 300 degrees until