Bring Chicken broth, Salt, and Black pepper to a boil in a medium saucepan.
Slowly whisk in Grits and reduce heat to low. Cook, stirring frequently, for 25-30 minutes, or until grits are thick and creamy.
Stir in Parmesan cheese, Parsley, and Chives.
Pour grits into a lightly greased 8x8 inch baking dish. Spread evenly and let cool completely, then refrigerate for at least 2 hours, or preferably overnight.
Cut chilled grits into squares or desired shapes.
Heat Olive oil in a large skillet over medium-high heat.
Fry Grit Cakes in batches for 2-3 minutes per side, or until golden brown and crispy. Serve immediately.
Ingredients
6
1 cup240 mLStone-ground grits
4 cups960 mLChicken broth
1/2 cup120 mLGrated Parmesan cheese
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
2 tbsp30 mLChopped fresh parsley
1 tbsp15 mLChopped fresh chives
3 tbsp45 mLOlive oil
Equipment
Medium saucepan
8x8 inch baking dish
Large skillet
Instructions
Bring Chicken broth, Salt, and Black pepper to a boil in a medium saucepan.
Slowly whisk in Grits and reduce heat to low. Cook, stirring frequently, for 25-30 minutes, or until grits are thick and creamy.
Stir in Parmesan cheese, Parsley, and Chives.
Pour grits into a lightly greased 8x8 inch baking dish. Spread evenly and let cool completely, then refrigerate for at least 2 hours, or preferably overnight.
Cut chilled grits into squares or desired shapes.
Heat Olive oil in a large skillet over medium-high heat.
Fry Grit Cakes in batches for 2-3 minutes per side, or until golden brown and crispy. Serve immediately.
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