Pan-Fried Grit Cakes
- Extra-virgin olive oil
- 1 large bunch of spring onions, trimmed and sliced thinly
- 1⁄8 teaspoon cayenne
- 3 cloves garlic, minced
- 3 cups unflavored rice milk
- 1 cup vegetable stock
- 1 cup stone-ground corn grits
- 1⁄2 teaspoon coarse sea salt
- 1⁄2 teaspoon fresh thyme
Instructions:
Because the grits need to set for a few hours before you can cut them, this dish should be prepared in advance.
- In a medium-size nonstick sauté pan, combine 1⁄2 tablespoon of olive oil, the spring onions, and the cayenne. Turn the heat to medium-low and sauté gently until well caramelized, 10 to 15 minutes. Add the garlic and sauté until golden, 2 to 3 minutes. Remove from the heat and set aside.
- In a medium-size saucepan, combine the rice milk with the stock, cover, bring to a boil, and boil for about 3 minutes. Uncover and whisk the grits into the liquid until no lumps remain.
- Reduce the heat to low and simmer for 25 minutes, stirring every 2 to 3 minutes with a wooden spoon to prevent the grits from sticking to the bottom of the pan.
- Add the spring onion mixture, salt, and thyme and stir well. Cook for an additional 5 minutes, stirring from time to time.
- Pour the grits into a 2-quart rectangular baking dish or a comparable mold and spread them out with a rubber spatula (the grits should be about 1⁄2 inch thick). Refrigerate and allow the grits to rest until firm, about 3 hours or overnight.
- Preheat the oven to 250°F.
- Slice the grits into 2-inch squares.
- Line a couple of large plates with paper towels. In a large nonstick pan over medium-high heat, warm 1 tablespoon of olive oil. When the oil is hot, panfry the cakes for 2 to 3 minutes per side, until they are golden brown and crispy on the outside (do this in several batches to avoid overcrowding the pan). Transfer the cooked cakes from the skillet to the plates to drain, and then hold them in the oven until all the cakes are cooked.
- Serve immediately.