Fried Grit Cakes

Ever wonder what to do with leftover grits?  We actually make grits especially for this recipe, but depending on how many you need, it's also perfect for those leftovers.  Enjoy!

Ingredients

3 slices of bacon, coarsely chopped

½ cup chopped onions

water (for cooking grits – go by recipe on the package)

1 1/3 cup quick grits (not instant – you can also use regular grits if you prefer)

1 tbl. butter

a pinch of salt & pepper (to taste)

non-stick butter spray

1 ½ tbl. Parmesan cheese (grated)

1 cup flour

good pinch of garlic powder

Canola oil

Directions

·         In a skillet, saute the bacon over medium-low heat until lightly brown, but not crisp

·         To the bacon skillet, add onions and cook another 3-4 minutes until onions are crisp-tender

·         Remove onion & bacon (with drippings) into a separate saucepan, add the water for cooking the grits and cook grits as directed on the package

·         About half way through cooking the grits, add the butter, salt & pepper to the grits (stir often)

·         Spray a loaf pan with non-stick butter spray

·         When grits are cooked, stir in the Parmesan cheese

·         Pour grits evenly into the loaf pan, cover and chill

·         In a separate bowl, mix the flour and garlic powder together with a whisk

·         When grits are cold, turn the loaf pan upside down onto a board (it should come out a whole loaf)

·         Cut grits into ½” thick slices and dredge each slice in the flour mixture, then put on a baking sheet and refrigerate again until firm

·         In a large skillet, heat the Canola oil over medium-low heat

·         Fry each grit cake about 4-5 minutes per side, until lightly browned on both sides

·         Keep batches warm on a baking sheet in the oven

·         Serve hot with redeye gravy, butter, or just plain