Recipe: Grits Cakes (using Parmesan cheese, make ahead)

GRITS CAKES

3 cans (14 oz each) chicken broth
1 1/3 cups quick-cooking grits, uncooked
1 (5 oz) package shredded Parmesan cheese
1/2 tsp salt
2 Tbsp butter, melted

Spray a 13x9-inch baking pan with nonstick cooking spray, set aside.

In large saucepan, bring chicken broth to a boil over medium-high heat. Stir in grits, and return mixture to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally.

Stir in cheese and salt. Spoon grits into prepared baking pan. Let cool slightly. Cover, and chill for at least 2 hours, or until firm.

Unmold grits onto large cutting board. Cut grits, using a 3 1/2 inch round cutter.

Preheat oven 400 degrees F. Brush a rimmed baking sheet with melted butter.

Place grits cakes on prepared pan.

Bake for 12 minutes or until bottoms of grits cakes are slightly browned. Turn grits cakes, and bake for 12 minutes longer.

Source: Cooking with Paula Deen magazine, May/June 2009

Hi Melanie,

I found this recipe of Paula's using Parmesan cheese - I think you could try substituting a different cheese if the recipe you're looking for doesn't turn up. If you find it, please post it here.

Happy Cooking!

Betsy