BAKED GRIT CAKES RECIPES

Steps:

• Line a 15- x 10-inch rimmed baking sheet with parchment paper. Bring milk, 2 cups water, and 1 teaspoon of the kosher salt to a boil in a large saucepan over medium-high. Reduce heat to medium-low; whisk in grits. Cook, stirring occasionally, until grits are tender and thick, 25 to 30 minutes. Remove from heat; stir in cheese and 2 tablespoons of the butter. Pour grits onto parchment-lined pan; spread into an even layer. Cool completely, about 30 minutes. Cover with plastic wrap, and refrigerate until grits are firm, at least 1 hour and up to 3 days.
• Heat oil in a large Dutch oven over medium-high. Pound each piece of pork to ¼-inch thickness; sprinkle evenly with 1 teaspoon of the salt. Cook pork in batches until browned, flipping once, 3 to 4 minutes per side. Transfer to a plate; set aside. Add onion, celery, and bell pepper to pork drippings. Cook, stirring occasionally, until softened, 6 minutes. Remove; set aside while you prepare the roux.
• Add 6 tablespoons of the butter to Dutch oven over medium. Add flour to butter, whisking constantly to scrape up browned bits from bottom of pot until flour and butter start to foam. Cook, whisking often, until deep brown, about 10 minutes. Stir in beef broth, tomatoes, wine, Worcestershire, and hot sauce. Add pork, vegetable mixture, and remaining 1 teaspoon salt; bring to a boil. Reduce heat to simmer over medium-low. Cook, uncovered, stirring occasionally, until pork is very tender and sauce has started to reduce, about 2 hours. Remove from heat; cover to keep warm.
• Remove grits from refrigerator, and cut into 16 rectangles. Working in batches, heat 1 tablespoon of the butter in a large skillet over medium-high. Add 4 grit cakes at a time, and cook until golden brown on both sides, about 2 minutes per side. Repeat with remaining butter and grit cakes. (Keep grit cakes warm in a 200°F oven while cooking remaining batches.)
• Place 2 grit cakes onto each of 8 plates; top with grillade mixture. Sprinkle with sliced scallions; serve immediately.

Steps:

• Bring water and salt to a boil in a pot over high heat. Add grits and reduce heat to low. Cook slowly, stirring occasionally, until thickened, 5 to 15 minutes. Remove from heat, cover, and let stand for 3 to 4 minutes.
• Pour grits into a greased loaf pan and let cool slightly, 10 to 15 minutes. Cover and refrigerate until firm, 1 hour to overnight.
• Remove chilled grits from the pan and cut into 1/2-inch slices. Place beaten eggs into a shallow dish and panko bread crumbs in another; dip each slice of grits into eggs, followed by bread crumbs.
• Heat butter in a frying pan over medium-high heat. Fry breaded grits slices in the hot butter until golden brown, about 5 minutes per side. Season with salt.