Tuesday, June 22, 2010

Grit Cakes with Bacon Cream

Grit Cakes

- 4 1/2 cups instant grits
- 1 tsp garlic powder
- 3 tbsp flour
- 1 tbsp cayenne pepper
- Salt and pepper to taste
- 2+ cups of vegetable oil
- extra flour for dredging

- Medium sauce pan
- Wooden Spoon
- Large Casserole dish
- Large skillet (or deep fryer)

Prepare Grits according to package in medium sauce pan over medium high heat. Cool completely. Mix in garlic powder, cayenne pepper, salt and pepper, and spread into the casserole dish, using the wooden spoon to flatten out and press down. Place in refrigerator for no less than 2 hours, overnight is even better, but about 4 hours is perfect.

Cut grits into brownie sized squares, and dredge in flour.

Over medium high heat, fill skillet to around 1" full of oil. Once oil is hot, Fry each grit cake for about 2 minutes on each side, and drain on paper towels.

Bacon Cream

- 6-8 slices thick cut bacon
- 2-3 Chopped green onions
- 2 tbsp Old Bay Seasoning
- 1/4 cup flour
- 1 cup milk
- 4-5 pinches of salt
- Pepper to taste

- Large Cast Iron or Aluminum Skillet
- Wisk
- Large Kitchen Knife Sharpened

Put skillet over medium heat.
Cut up bacon into 1" squares, and brown in hot skillet for 3 minutes, continually stirring, until bacon is golden but not crispy. Add green onions and Old Bay, cook for about 1 minute.

Sprinkle flour, a spoonful at a time, wisking it into the grease until it's bubbling and starting to brown. Add the milk slowly, wisking vigorously. (you may not need all the milk, and you may need more) Add salt and pepper, and cook until it thickens.

Serve over grit cakes.

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