Ingredients

The following ingredients have 1 Servings
  • 2 cups stone ground grits ((see recipe notes for alternatives))
  • 3 cups milk, (at least 2%)
  • 3 cups chicken or vegetable broth
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter, (divided)
  • 2 cups freshly grated sharp cheddar cheese

Instruction

  • Spray a 10X15" jelly roll sheet pan with cooking spray. Set aside.
  • In a medium saucepan stir together grits, milk, broth, and salt. Bring to a boil, over medium high heat, stirring constantly. Cover, reduce heat to a gentle simmer, and cook for 20-25 minutes, stirring occasionally. The grits will be very thick.
  • Remove from heat and stir in 4 tablespoons butter and cheddar cheese. Evenly spread cheese grits in prepared sheet pan. TIP: Use an offset spatula to spread or press down with a piece of greased waxed paper.
  • Let the grits sheet pan sit out until they have cooled to room temperature. Cover with foil and refrigerate until very firm, 2 hours to overnight.
  • Preheat broiler and adjust oven rack to 6 inches from heat. Line a baking sheet with aluminum foil and grease foil with cooking spray. Set aside.
  • Cut chilled grits into squares. Alternatively use biscuit cutters, in preferred size, to cut out circle shape. Use a spatula to transfer cut grit cakes to prepared baking sheet.
  • Melt 1 tablespoon butter and brush on grit cake tops. Broil for 5-7 minutes, rotating pan halfway though, or until warm, golden, and crispy. Serve immediately.