Breakfast, lunch or dinner, this Proper Pepper Grit Cake is sure to please your family or a crowd.
Shaina McCallen, my neighbor and official test kitchen project manager, made this grit cake and it was divine, as is all of her cooking. Here are her instructions and tips. Happy cooking!
These crunchy grit cakes are best served hot and make for a great summer side dish or easy appetizer (just simply cut your grit cake out smaller if taking this route).
Our Proper Pepper grit cakes are super versatile - try them topped with sour cream, bacon and freshly chopped parsley or sliced cherry tomatoes and basil for a fun twist. I could even see these served at brunch with a fried egg over top.
This recipe does need a bit of prep work before-hand, so make sure and get a head start if you’re planning on having these with supper!
INGREDIENTS
6 cups chicken broth
1.5 cups quick cook grits
10 oz tub Proper Pepper Classic Pimento Cheese
Dash of salt
1/4 teaspoon freshly ground black pepper
2-3 tablespoons butter
DIRECTIONS
Bring chicken broth to a boil in a large saucepan. Stir in grits and bring back to a boil. Cover and reduce the heat to low, simmering for approximately 5 minutes, stirring on occasion.
Remove grits from the heat and stir in Proper Pepper Classic Pimento Cheese, salt and pepper.
Spoon grits into a lightly greased 13 x 9 baking pan and let cool slightly. Once cooled, cover and refrigerate until firm, about 2 hours.
Pre-heat oven to 400 and line a rimmed baking sheet with foil (for easy clean up). Place butter on the baking sheet and slide the baking sheet into your pre-heating oven to melt the butter. Once butter is melted, remove the baking sheet from the oven and brush the butter over the entire bottom of the baking sheet.
Unmold your grits onto a cutting board and using a round cookie cutter (a drinking glass will work just fine) too! of your preferred size, cut out the grit cakes.
Place the grit cakes on the baking sheet and bake for 30 minutes. Flip the grit cakes and return to the oven for 25 more minutes or until both sides are a lovely golden brown.
Yields approximately 8 large grit cakes.
