Fried Grit Cakes

Name: Fried Grit Cakes (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Creole
Ingredients: 1 cup Stone-ground white grits; 4 cups Whole milk; 1/4 cup Heavy cream; 1/4 cup Grated Gruyere cheese; 1 tsp Salt; 1/2 tsp White pepper; 1 lb Large shrimp-peeled and deveined; 4 oz Andouille sausage-sliced; 1 tbsp Butter; 1 clove Garlic-minced; 1/4 tsp Cayenne pepper; 1 tbsp Butter; 1/4 cup All-purpose flour; 2 cups Fish stock; 1/4 cup Heavy cream; 1 tbsp Hot sauce; 4 tbsp Clarified butter

⏱1h 15m

👥4

🔥450 cal

Medium

🍽️Creole

Luxurious fried grit cakes topped with spicy shrimp and andouille sausage, served with a rich Creole sauce.

1 cup Stone-ground white grits

4 cups Whole milk

1/4 cup Heavy cream

1/4 cup Grated Gruyere cheese

1 tsp Salt

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥450 cal

Medium

🍽️Creole

Luxurious fried grit cakes topped with spicy shrimp and andouille sausage, served with a rich Creole sauce.

#seafood #spicy #Southern #elegant

Instructions

Bring Whole milk, Salt, and White pepper to a boil in a medium saucepan.
Slowly whisk in Grits and reduce heat to low. Cook, stirring frequently, for 30-35 minutes, or until grits are very thick and creamy.
Stir in Heavy cream and Gruyere cheese.
Pour grits into a lightly greased 8x8 inch baking dish. Spread evenly and let cool completely, then refrigerate for at least 4 hours, or preferably overnight.
Cut chilled grits into squares.
Prepare Creole Sauce: Melt 1 tbsp Butter in a saucepan. Whisk in Flour and cook for 1-2 minutes to make a roux. Gradually whisk in Fish stock and bring to a simmer. Cook until thickened, about 5-7 minutes. Stir in Heavy cream and Hot sauce. Keep warm.
Prepare Shrimp & Andouille: Melt 1 tbsp Butter in a skillet over medium-high heat. Add Andouille sausage and cook until browned. Add Shrimp and Garlic and cook until shrimp are pink and cooked through, about 3-5 minutes. Stir in Cayenne pepper.
Heat Clarified butter in a large skillet over medium-high heat.
Fry Grit Cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
Serve Grit Cakes topped with Shrimp & Andouille and drizzled with Creole Sauce.

Ingredients

1 cup 240 mL Stone-ground white grits
4 cups 960 mL Whole milk
1/4 cup 60 mL Heavy cream
1/4 cup 60 mL Grated Gruyere cheese
1 tsp 5 mL Salt
1/2 tsp 2.5 mL White pepper
1 lb 450 g Large shrimp-peeled and deveined
4 oz 115 g Andouille sausage-sliced
1 tbsp 15 mL Butter
1 clove 3 g Garlic-minced
1/4 tsp 1.25 mL Cayenne pepper
1 tbsp 15 mL Butter
1/4 cup 60 mL All-purpose flour
2 cups 480 mL Fish stock
1/4 cup 60 mL Heavy cream
1 tbsp 15 mL Hot sauce
4 tbsp 60 mL Clarified butter

Equipment

Medium saucepan
8x8 inch baking dish
Large skillet
Whisk

Instructions

Bring Whole milk, Salt, and White pepper to a boil in a medium saucepan.
Slowly whisk in Grits and reduce heat to low. Cook, stirring frequently, for 30-35 minutes, or until grits are very thick and creamy.
Stir in Heavy cream and Gruyere cheese.
Pour grits into a lightly greased 8x8 inch baking dish. Spread evenly and let cool completely, then refrigerate for at least 4 hours, or preferably overnight.
Cut chilled grits into squares.
Prepare Creole Sauce: Melt 1 tbsp Butter in a saucepan. Whisk in Flour and cook for 1-2 minutes to make a roux. Gradually whisk in Fish stock and bring to a simmer. Cook until thickened, about 5-7 minutes. Stir in Heavy cream and Hot sauce. Keep warm.
Prepare Shrimp & Andouille: Melt 1 tbsp Butter in a skillet over medium-high heat. Add Andouille sausage and cook until browned. Add Shrimp and Garlic and cook until shrimp are pink and cooked through, about 3-5 minutes. Stir in Cayenne pepper.
Heat Clarified butter in a large skillet over medium-high heat.
Fry Grit Cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
Serve Grit Cakes topped with Shrimp & Andouille and drizzled with Creole Sauce.

Nutrition per serving

Calories 450

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Fried Grit Cakes

Fried Grit Cakes

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