Last weekend I went to the beach with some girlfriends and we ate at the beach standard, Red Bar. I had the blackened flounder with grits cakes. The cakes were creamy, crispy, and loaded with bacon and cheese—outstanding! Today I made grits for a brunch shower at work and decided to make grits cakes with the leftovers. They turned out pretty well, but next time I will add cooked, crumbled bacon to the grits. Smoked gouda in place of the white Cheddar would also be tasty.
Cold Cheese Grits
2 sourdough bread slices
Salt and pepper
2 Tbsp. butter
1. Shape grits into patties. Process bread in food processor to form breadcrumbs. Place breadcrumbs in a shallow dish; sprinkle with salt and pepper. Lightly beat egg in another shallow dish. Dip each grits patty in egg and then in breadcrumb mixture.
2. Melt butter in skillet; cook patties until crispy on each side and heated through.