Cheesy Grit Cakes with Hot Mustard Maple

Intro Here

Ingredients

• 1 cup yellow stone ground grits

• 2 cups chicken stock

• 2 ½ cups water

• ¼ cup heavy cream

• 2 Tbsp butter + more butter for frying

• 2 Tbsp honey dijon

• 1 ½ cup mozzarella

• ¼ cup all purpose flour

• Olive oil

• Chives or parsley for garnish

• Hot Mustard Maple:

• 1 Tbsp hot mustard paste

• ½ cup maple syrup

• 1 tsp turmeric

• 1 tsp malt vinegar

Directions

1. To a large stock pot, bring water and chicken stock to a boil.

2. Whisk in the grits and reduce the heat. Allow the mixture to cook 15-20 minutes, stirring constantly. If the mixture gets too thick, add more water or stock, a few tablespoons at a time.

3. When the grits are almost finished, stir in the butter, heavy cream, mustard, and mozzarella. Allow this to cook for a few more minutes, remove from heat, and add salt and pepper to taste.

4. Pour the grits into a greased 9x13 pan and allow this to come to room temperature. Once it’s completely cooled, move the pan into the refrigerator for at least 2 hours but preferably 8 hours to overnight.

5. Once you’re ready to fry the grit cakes, remove the pan from the refrigerator. Either cut the cakes into rectangles, or use a biscuit cutter to cut the grits into circles.

6. Sprinkle the flour to a plate. Press each grit cake into the flour on both sides and shake off the excess.

7. Heat a skillet to medium high heat. Add half a tablespoon of butter and a splash of olive oil. Once heated, add 1-2 grit cakes and allow them to fry on each side for about 3 minutes or until crispy, adding more butter or oil as needed.

8. While frying the grit cakes, heat the maple syrup on medium low in a small, nonreactive pot. Stir in the mustard paste, turmeric, and malt vinegar. After a few minutes, reduce heat to low until you’re ready to serve.

9. Plate the grit cakes in shingles. Either drizzle the hot mustard maple or serve on the side, and garnish with chives or parsley.

   *If hot mustard paste isn’t something you are able to find, you can make this yourself with 1 Tbsp hot mustard powder and 1 Tbsp cold water. Let that mixture sit for 10-15 minutes, then mix in the malt vinegar.