FRIED GRITS CAKES RECIPES

Steps:

• Prepare grits according to directions on packaging.
• Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
• Cover dish with plastic wrap or foil and refrigerate overnight.
• Prepare dredge station by placing one cup flour in a container or plate.
• Crack one egg, beat well and place in second container.
• Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
• Slice grits into sections as desired.
• Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
• Dip each section into the egg wash, coating both sides and ends well.
• Dip each section back into the flour again, coating both sides and ends well.
• Gently shake off any excess flour, place on plate to dry for several minutes.
• Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
• Place coated grit sections into the heated oil but do not crowd the pan.
• Brown grits about 5 minutes or until bottom edges start to slightly brown.
• Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
• Remove from skillet, place on folded paper towels and let drain for a minute or two.
• Serve warm, as is or, top with maple syrup.
• Enjoy!

Steps:

• Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
• Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
• When oil gets hot, add onion to the pot and saute 2 minutes.
• Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
• Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
• Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
• Serve warm with sliced green onions and additional sesame seeds for garnish (optional)