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Grits Cakes
1 cup instant grits
2 eggs
2 T heavy cream
2 t water
1/4 cup cornmeal
oil for frying
Casserole
3 T olive oil
2 cups Tomato Puree
1 cup diced fresh tomatoes
4 cloves garlic, chopped
8 oz mozzarella cheese, shredded
2 T chopped fresh rosemary
grated parmesan
Grits Cakes
Prepare the grits according to the package directions. Combine one of the
eggs and the cream in a bowl; mix well. Quickly add some of the grits to
the egg mixture, beating well with a wire whisk to incorporate. Stir
mixture back into the remaining grits and whisk together well. Pour into a
small greased casserole dish, then refrigerate until firm. Turn out onto a
cutting surface, and cut into manageable rectangles. Beat the remaining egg
with the 2 teaspoons of water in a bowl. Dip each wedge in the egg mixture,
then dip in the meal. Saute until golden brown in oil in a skillet, drain
and keep warm.
Casserole
Combine olive oil, tomatoes, puree and garlic in a bowl. Layer the grit
cakes, tomato mixture, cheese and rosemary half at a time in a greased
square baking dish. Top with parmesean cheese. Bake 30-40 minutes at 350
degrees.
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