American•comfort
Cheddar Capped Grits Cakes {Cooking With Caitlin}
C cheesy, Buttery and full of flavor, these Cheddar Grits Cakes are a tasty accompaniment to eggs and bacon for breakfast!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups lactose free whole milk (I used 2%)
- 1 1/2 cups chicken broth (I used vegetable)
- 1 cup cornmeal
- 1 teaspoon baking soda
- 1 cup and 1/2 a cup cheddar cheese
- 1-2 teaspoons hot sauce (I used 1 teaspoon cayenne)
- 1 teaspoon salt
Instructions
- 1
Combine the milk, vegetable/chicken broth in a pot and bring to a boil
- 2
When liquid is boiling whisk in the cornmeal and baking soda and whisk till mixture thickens
- 3
Fold in the hot sauce/cayenne and 1 cup of the cheddar and salt
- 4
Transfer mixture to a greased 8x8 pan/tray and chill about an hour
- 5
When cool, cut or scoop and shape into what shape you prefer
- 6
In a non stick pan over high heat, add a pinch of cheddar and when it melts, add a grits cake onto it - when ready , flip and let cook on other side about 2-3 minutes)
- 7
Repeat for all cakes
- 8
Garnish with cilantro or serve as is