Basic Grits Cakes

from The New Southern Cook

1 Basic Grits recipe
2 eggs
2 tablespoons heavy cream
2 teaspoons water
¼ cup flour, cornmeal, cornflour, or fine
dry bread crumbs
Peanut oil for frying


As soon as the grits are done, put one of the eggs into a medium mixing bowl with the cream and stir well to combine. Add some grits quickly to the egg and cream, beating well with a wire whisk so that the egg doesn't curdle. Dump the mixture into the grits pot and whisk all together well.

Turn the grits out into a greased 9" cake pan and allow to cool to room temperature. Refrigerate until firm. When ready to cook, heat some oil in a heavy pan over medium high heat. Preheat the oven to its lowest setting. Place a rack over a sheet pan and place it in the oven.

Remove the grits from the refrigerator and turn them out onto a cutting surface. Beat the remaining egg with the water in a pasta bowl to make a wash. Cut the grits into 8 pie-like slices and gently lift each slice up and dip in the egg wash, then in the meal, flour, or crumbs. Sauté or deep fry until golden brown, then remove to the rack in the oven to drain and stay warm while you prepare a sauce.

Makes 8 grits cakes.