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Extravaganza Grits!




KISS MY GRIT CAKES: White Cheddar, Jalepeno Baked Grit Cakes topped with Sautéed Collard and Shrimp & Pancetta in Cream Sauce.


I wanted to make a Shrimp and Grits Cake and decided to drag the up by over baking the grits in mini-Bundt pans!


Jalapeño White Cheddar Grit Cakes:

1 cup heavy cream

1 (32 oz.) container of chicken broth

2 cups quick-cooking grits, uncooked

1/2 cup unsalted butter 2 jalapeno peppers, seeded and diced 2 tablespoons garlic powder 2 cups (8 oz.) shredded sharp White Cheddar cheese 2 cups (8 oz.) shredded Monterey Jack cheese 3 large eggs, lightly beaten

2 tsp salt

1 tsp white pepper Bring broth to a boil in a large saucepan. Stir in grits. Reduce heat, and simmer, stirring occasionally 5 minutes. Cover and remove from heat. Stir in jalapeños, cheese, eggs, and salt. Pour mixture into a lightly greased mini Bundt pans. Bake, covered with foil, at 350 degrees for 45 minutes or until set. Use a fork to loosen any seal and refrigerate for about 30 mins to help the grit cakes solidify. Remove cakes from pan and set oven to broil. Put cakes under broiler till the begin to turn golden in color. Remove and assemble while warm.


Collards:

4 cups collards

2 tbs olive oil

2 tbs minced garlic

1/4 cup hot sauce of choice


Add oil to large pan. Saute garlic til toasty. Add chopped collards. Sauté collards on medium heat till wilted. (About 10 mins.) Shoule be bright green but wilted. Remove from heat and drizzle with hot sauce when serving.


Shrimp Pancetta Cream Sauce:

4 oz heavy cream

2 oz pancetta

8 jumbo shrimp

1 oz butter

2 tbsp minced chives, for garnish


For shrimp sauce: In clean sauté pan, add 1 ounce of butter. Sauté the pancetta in butter for 2 minutes, until it begins to become crispy. Add the shrimp to pan and sauté until pink, about 3 minutes. Add the cream and reduce over high heat until it becomes thick and creamy, about 4 minutes.


Construct the Stack:

Plate hot grit cake. Top with Collards and drizzle with hot sauce. Pour three to four tablespoons of the sauce over collards and cakes. Top with shrimp. Garnish with chives and serve immediately.

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