Grits Cakes With Sage Butter

Submitted by Bren_in_L.R.

"From Taste of the South magazine Oct 2013. "Cook Time" includes 4 hours of chill time."

 

• Ready In: 6hrs
• Ingredients: 8
• Yields: 12 squares
• Serves: 6

ingredients

• 7 cups water
• 1 cup chicken broth
• 2 teaspoons kosher salt
• 1⁄4 teaspoon ground red pepper
• 2 cups stone ground grits
• 1⁄3 cup butter, melted
• salt and pepper
• sage butter (recipe follows)

directions

1. Line a 13x9 inch baking pan with aluminum foil, allowing foil to extend over edges of pan. Spray with Pam. Set aside.
2. In a Dutch oven, bring 7 cups water, broth, salt and red pepper to a boil over medium-high heat. Gradually stir in grits; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and tender, 30 to 40 minutes. Pour into prepared pan. Let cool slightly. Cover, and refrigerate until firm, approximately 4 hours.
3. Using foil edge as handles, remove grits from pan. Trim 1/2 inch from sides of grits, and discard.
4. Preheat oven to 400 degrees. Cut grits into 12 squares. Brush a rimmed baking sheet with melted butter. Place grit squares on prepared pan.
5. Bake for 30 minutes. Using a spatula, gently turn grit cakes over, bake until golden brown, approx 30 minutes more. Place grit cakes on a platter, sprinkle with salt and pepper. Serve warm with Sage Butter.
6. Sage Butter--In a small bowl, combine 1 cup softened butter and 1 tablespoon finely chopped fresh sage. Cover and refrigerate until ready to use.