Cooking In The Lowcountry From The Old Post Office/Jane & Michael Stern 2004

Grits Cakes
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2 cups grits, cooked and chilled 2 tablespoons butter egg wash (2 beaten eggs and 1 cup milk blended well)
1 cup pecan flour



1 Form four cakes with your hands from the chilled grits or use leftover grits. Or pour cooked, hot grits in a small, narrow-side pan, and then chill and cut the mixture with a biscuit cutter. No matter which way you prefer, make sure the cakes are the same size. Melt the butter over medium-high heat in a nonstick saute pan. Dip the cakes in the egg wash, and dust liberally with plenty of pecan flour (you can use regular flour if you like). Saute the cakes for about 2 minutes on each side or until golden brown.

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