A better name for these might be "fancified cornmeal mush" or "southern-fried
- 4 cups chicken broth
- 2 1/2 cups old-fashioned stone-ground yellow grits
- 1/2 cup heavy cream
- Freshly-ground pepper
- 1/2 cup cornmeal
- 1/2 cup olive
- Line a 9-inch square pan with wax paper.
- In a heavy saucepan, bring the broth to a boil and slowly stir in the grits.
Simmer, stirring constantly, for 10 minutes.
- Stir in the cream and simmer, still stirring, for another 10 minutes.
- Season it with the salt and pepper. The grits will be thick.
- Pour the mixture into the baking pan, smoothing the top with a spatula,
and let cool.
- Chill for at least two hours or overnight.
- Sprinkle cornmeal onto a work surface. Invert the grits onto the cornmeal
and remove the wax paper. Cut the grits into four squares and halve the squares
diagonally to form 8 triangles. Coat each triangle with the cornmeal.
- In a heavy skillet, heat the oil over medium heat until hot but not smoking.
- Fry the grit cakes in batches until golden on both sides (about 3 to 4 minutes
total), adding more oil if necessary to keep them from sticking.
- Drain them on a paper towel.
- Serve them with homemade salsa.