[CH] Grit Cake Recipe
Dan Gillis (DanGillis@earthlink.net)
Mon, 28 Oct 2002 07:41:52 -0500
OK, ok...
Seems as though there is a real interest in this grit cake recipe. All I
can tell you, is that this makes MORE than you would think. The key to this
recipe is the sauce that accompanies the grit cakes. I hope you all enjoy
this as much as we have. We've had different versions of this at the
restaurant (Chipotle and Habanero's substituted for the jalapenos), but this
was the recipe that was published in the Boston Herald. If you're ever in
Waltham MA stop by the restaurant and tell Don that Dan & Helen sent you! I
don't care what people think about grits, try this recipe and you'll be a
convert, too!
JAKE'S DIXIE ROADHOUSE JALAPENO AND CHEDDAR GRITS CAKES (from Boston Herald
Sept 11, 2002)
For the gravy:
1/2 c. vegetable oil
1 c. flour
1 T. chopped garlic
7 oz. canned chipotle peppers in adobo sauce, chopped (available at Hispanic
specialty foods markets and some supermarkets)
4-5 ears fresh corn, boiled and kernels removed
6 c. chicken stock
Salt and pepper, to taste
For the grits:
14 c. chicken stock
1 c. (2 sticks) butter
10 fresh jalapeno peppers, finely chopped
6 c. white hominy grits
2 c. cheddar cheese, grated
Vegetable oil, for frying
Fresh cilantro, for garnish
To make the gravy: In a heavy saucepan, make a roux by heating the vegetable
oil over medium heat. Slowly add the flour, stirring constantly, for about
15 minutes or until the mixture is chestnut colored. Add the garlic and stir
2 minutes more. Add the chipotles and corn kernels. Bring 6 c. chicken stock
to a boil and whisk it into the roux. Add salt and pepper to taste, and set
aside.
To make the grits: Grease a 12-by-12 inch pan with butter.
In a large stock pot, bring chicken stock to a boil. Add the butter,
jalapenos and dry grits. Lower the heat to medium. Add the cheddar cheese,
stirring constantly. Continue to stir until the grits are cooked and a spoon
can stand up straight in the mixture.
Pour the grits into the prepared pan. Smooth the top with a spatula.
Refrigerate about 1 to 1 1/2 hours until fully cooled and solidified. Cut
into 12 squares, then cut each square into 2 triangles. Heat the oil to 350
degrees in a pan or deep fryer. Fry the grits cakes on both sides until
golden brown. (see note below)
Warm the gravy and serve the grits cakes with the gravy. Garnish with fresh
cilantro. Makes 8 servings.
**We’ve found it makes LOADS more than 8 servings more like 20 or so
appetizer portions.
**Also we found that deep frying made a huge mess in the kitchen, so now we
use a non-stick pan & spray with cooking spray.