Grits Cakes With Sage Butter

1. 1

   Line a 13x9 inch baking pan with aluminum foil, allowing foil to extend over edges of pan.

2. 2

   Spray with Pam.

3. 3

   Set aside.

4. 4

   In a Dutch oven, bring 7 cups water, broth, salt and red pepper to a boil over medium-high heat.

5. 5

   Gradually stir in grits; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and tender, 30 to 40 minutes.

6. 6

   Pour into prepared pan.

7. 7

   Let cool slightly.

8. 8

   Cover, and refrigerate until firm, approximately 4 hours.

9. 9

   Using foil edge as handles, remove grits from pan.

10. 10

    Trim 1/2 inch from sides of grits, and discard.

11. 11

    Preheat oven to 400 degrees.

12. 12

    Cut grits into 12 squares.

13. 13

    Brush a rimmed baking sheet with melted butter.

14. 14

    Place grit squares on prepared pan.

15. 15

    Bake for 30 minutes.

16. 16

    Using a spatula, gently turn grit cakes over, bake until golden brown, approx 30 minutes more.

17. 17

    Place grit cakes on a platter, sprinkle with salt and pepper.

18. 18

    Serve warm with Sage Butter.

19. 19

    Sage Butter--In a small bowl, combine 1 cup softened butter and 1 tablespoon finely chopped fresh sage.

20. 20

    Cover and refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.