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Add a photoServings: 4
Ingredients
- 2 c. Water
- 2 tsp Butter Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Grits
- 1/4 c. Grated Cheddar cheese Flour for dredging
- 2 Tbsp. Vegetable oil up to 4 tbsps
Directions
- Oil a large sheet pan. In a saucepan bring water and butter, seasoned with salt and pepper, to a boil. Reduce heat to medium and whisk in grits. Cook, stirring constantly, 5 min. Remove from heat and stir in cheese. Pour grits onto sheet pan, spreading them proportionately. Cold and cut into cakes with a 2 1/2- to 3-inch biscuit cutter.
- In a large preferably nonstick skillet, heat sufficient oil to coat bottom of pan over medium-high heat. Dredge both sides of cakes in flour and pan-fry about 2 min on each side, till golden brown. Drain on paper towels and keep hot before serving.
- This recipe yields about 8 cakes or possibly 4 two-cake servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 73 | 51% |
| Total Fat 8.31g | 10% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 3mg | 1% |
| Sodium 18mg | 1% |
| Potassium 27mg | 1% |
| Total Carbs 15.52g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.13g | 0% |
| Protein 1.73g | 3% |
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