You can make these grit cakes several days ahead of time and then bake them right before serving for ease of preparation. Crunchy, fried sage leaves are a unique and tasty garnish for an extra ...

Starring a crispy exterior that yields to a cheesy, creamy center, this comfort food can be served with shrimp for a play on shrimp and grits or simply topped with a fried egg. The cakes also pair ...

Just fry them right before serving. Can I freeze the grits cakes? Absolutely! Once fried, let them cool completely, then freeze them in a single layer. Reheat in the oven for a crispy texture.

Out of bacon grease, I fried them in butter, and that worked very well. I ate my grit cakes with an egg (my last egg!) and I was happy. To make your own grit cakes, you will need: Heat your fat of ...

Nafsi brings a chef’s heart and soul food to the historic South Shore Cultural Center in Chicago, but the earnest service ...

Let’s be real -- a lot of us look the most forward to the “and-three” part of our favorite meat-and-three meal.

Cookbook author Bryant Terry pulls from his family’s Afro-Asian background for his inspired spin on polenta cakes ... grits dyed verdant green with puréed kale and spinach, then pan-fried ...

Dip grit cakes in the egg wash to cover completely. Roll the cakes again in flour, making sure they are thoroughly breaded or they will pop apart when being fried. Deep fry the grits at 350˚ for ...

Grits & Eggs in Vinings has several brunch favorites including a prime cut of angus ribeye, fried pork chops, salmon, fried or baked chicken, lamb chops, lobster tails, fried catfish, crab cakes ...

Cooked, cooled, cakes Grits, like fried chicken, are a mainstay of the Southern kitchen. At Nellie’s, the chef reworks the mainstay to create his shrimp and grits. The dish features grits ...