Ccheesy, Buttery and full of flavor, these Cheddar Grits Cakes are a tasty accompaniment to eggs and bacon for breakfast!
Ingredients
- 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
- Combine the milk, vegetable/chicken broth in a pot and bring to a boil
- When liquid is boiling whisk in the cornmeal and baking soda and whisk till mixture thickens
- Fold in the hot sauce/cayenne and 1 cup of the cheddar and salt
- Transfer mixture to a greased 8x8 pan/tray and chill about an hour
- When cool, cut or scoop and shape into what shape you prefer
- 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)
- Repeat for all cakes
- Garnish with cilantro or serve as is
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