| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 cup water
- 1 cup whole milk
- 1 cup grits
- 1 teaspoon salt
- Vegetable oil, for frying
- Pork drippings and pan juices
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup chicken stock
Instructions
- For Carrie’s grit cakes: In a saucepan, bring the milk and 1 cup water to a boil. Stir in the grits, then add the salt. Whisk consistently for 5 minutes.
- Pour onto a wax paper lined cookie sheet. Let cool and become coagulated. Use a round cookie cutter to shape cakes. Heat vegetable oil in skillet and fry the cakes on both sides until brown.
- For Rosanne’s gravy: In a saucepan, heat the drippings, add the flour and whisk. Add the milk and chicken stock and whisk consistently until smooth and thick.
- Serve the grits warm with the white gravy.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 237 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 7 mg |
| Sodium | 327 mg |
Reviews
These recipes sound very good, but the gravy recipe does not tell me how much pork drippings to use. If I use too little, I’ll end up with paste; if I use too much, I’ll have a greasy mess. Help!!
This recipe is a good alternative for serving grits. It is easy to make–takes about 20 minutes for the grits to cool enough to cut (I used a biscuit cutter. I made them as a side to eggs benedict, so I used the hollandaise sauce to dress them up. It was “good,” but I am confident they will be great if made with sausage gravy like the recipe calls for.