Pan fried grit cakes by Bryan Terry

Grits are not the same as corn meal so I have been reading but I will take this recipe and make it with corn meal any how. I will post the results when done.

Pan-Fried Grit Cakes with Crispy Leeks, Garlic and Thyme
Yield: 4 to 6 servings
Soundtrack: “Green Onions” by Booker T. & the M.G.s from Green Onions

Because the grits need to set for a few hours before you can cut them, this dish should be prepared in advance. The time invested is well worth it. I enjoy these tasty cakes as a savory dinner side or as a light meal with a green salad. You can omit the spring onions, cayenne, garlic and thyme and reduce the salt to 1/2 teaspoon and eat these with pure maple syrup as a breakfast treat. Or you can eat them as is with maple syrup, like my mom does. For a low-fat version, they can be baked on a lightly greased baking sheet at 325°F until crisp, about 15 minutes on each side. They can also be lightly brushed with olive oil and grilled for 10 minutes on each side.

Ingredients

• extra-virgin olive oil
• 1 large bunch of small leeks, trimmed and thinly sliced
• 1/8 teaspoon cayenne
• 3 cloves garlic, minced
• 3 cups unflavored rice milk
• 1 cup vegetable stock
• 1 cup stone-ground corn grits
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon fresh thyme

Preparation

1. In a medium-sized saucepan, combine 1/2 tablespoon of olive oil with the leeks and the cayenne. Turn the heat to medium-low and sauté gently until well browned, 10 to 15 minutes. Add the garlic and sauté until golden, 2 to 3 minutes. Remove from the heat and set aside.

2. In a medium-sized nonstick sauté pan, combine the rice milk with the stock, cover, bring to a boil and boil for about 3 minutes. Uncover and whisk the grits into the liquid until no lumps remain.

3. Reduce the heat to low and simmer for 25 minutes, stirring every 2 to 3 minutes with a wooden spoon to prevent the grits from sticking to the bottom of the pan.

4. Add the leeks mixture, salt and thyme and stir well. Cook for an additional 5 minutes, stirring from time to time.

5. Pour the grits into a 2-quart rectangular baking dish or a comparable mold and spread them out with a rubber spatula (the grits should be about 1/2-inch thick). Refrigerate and allow the grits to rest until firm, about 3 hours or overnight.

6. Preheat the oven to 250°F.

7. Slice the grits into 2-inch squares.

8. Line a couple large plates with paper towels. In a large nonstick pan over medium-high heat, warm 1 tablespoon of olive oil. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side until they are golden brown and crispy on the outside (do this in several batches to avoid overcrowding the pan). Transfer the cooked cakes from the skillet to the plates to drain, and then hold them in the oven until all the cakes are cooked.

9. Serve immediately.