Fried Grits Cakes

Ingredients

• 1 cup regular grits (not instant)
• 4 cups water
• 1 1/2 tsp kosher salt
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/2 tsp coarsely ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 3 tbsp bacon drippings or vegetable oil, for frying

Before you cook

• Butter an 8-inch square baking dish.
• Whisk the flour and cornmeal together in a shallow dish for dredging.

Steps

1. Bring the water and salt to a boil in a heavy saucepan.
2. Rain in the grits while whisking constantly.
3. Reduce the heat to low, cover and cook 20 to 25 minutes, whisking every 5 minutes, until thick and tender.
4. Stir in the butter, Parmesan and black pepper until smooth.
5. Pour the grits into the buttered dish and smooth the top with a wet spatula.
6. Cool on the counter for 45 minutes, then cover and refrigerate at least 4 hours, until firm enough to cut cleanly.
7. Turn the slab out onto a board and cut it into 12 squares or into 2 1/2-inch rounds with a cutter.
8. Dredge each cake in the flour and cornmeal mixture, coating all sides, and tap off the excess.
9. Heat the bacon drippings in a large skillet over medium heat until shimmering.
10. Fry the cakes in batches for 4 to 5 minutes per side without moving them, until a deep golden crust forms and they lift away cleanly.
11. Drain briefly on a wire rack and salt lightly.
12. Serve hot, under sausage gravy or alongside country ham.