Grits Cakes with Fire-Roasted Tomato Gravy are a scrumptious Southern treat.
Grits Cakes with Fire-Roasted Tomato Gravy
2014-11-20 23:14:30
Makes 8 to 10 servings
Grits cakes
- 2 (14-ounce) cans chicken broth
- 1/2 cup whole milk
- 1/2 cup water
- 1 1/2 cups quick-cooking grits
- 1 tablespoon butter
- Olive oil
Gravy
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon seasoned pepper
- 1/4 teaspoon salt
Instructions
- Spray a 13x9-inch baking pan with nonstick cooking spray.
- For grits cakes: In a Dutch oven, bring broth and next 2 ingredients to a boil over medium heat. Gradually whisk in grits. Cover, reduce heat, and simmer for 5 to 7 minutes or until thickened. Remove from heat, and stir in butter.
- Spread grits in prepared pan, and let cool to room temperature. Cover and refrigerate for at least 4 hours or until firm.
- Turn out grits onto a cutting board, and cut grits into 3-inch squares. Cut each square in half diagonally.
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Cook grits cakes, in batches, for 4 to 5 minutes per side or until lightly browned, adding additional olive oil as needed.
- Meanwhile, for gravy: In a large saucepan, melt butter over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Add tomatoes and all remaining ingredients; cook, stirring often, for 8 to 10 minutes or until thickened. Mash tomatoes with a potato masher to desired consistency. Serve with grits cakes.
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