Carrie's Grit Cakes with Rosanne's Gravy |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 cup water |
1 cup whole milk |
1 cup grits |
1 teaspoon salt |
vegetable oil, for frying |
pork drippings and pan juices |
3 tablespoons all-purpose flour |
1 cup whole milk |
1/2 cup chicken stock |
Directions:
1. For Carrie's grit cakes: In a saucepan, bring the milk and 1 cup water to a boil. Stir in the grits, then add the salt. Whisk consistently for 5 minutes.
2. Pour onto a wax paper lined cookie sheet. Let cool and become coagulated. Use a round cookie cutter to shape cakes. Heat vegetable oil in skillet and fry the cakes on both sides until brown.
3. For Rosanne's gravy: In a saucepan, heat the drippings, add the flour and whisk. Add the milk and chicken stock and whisk consistently until smooth and thick.
4. Serve the grits warm with the white gravy.
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