Crispy Grits Cakes
Transform expired instant grits into crispy cakes, perfect as a side dish or breakfast option, reducing food waste and ensuring food safety.
Ingredients
- 2 cups expired instant grits
- 4 cups water
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a large saucepan, bring the water to a boil. Slowly whisk in the expired instant grits, reduce heat to low, and cook for 5 minutes, stirring occasionally.
Remove the saucepan from heat and stir in the grated Parmesan cheese, chopped fresh chives, garlic powder, salt, and black pepper.
Line a baking sheet with parchment paper and pour the cooked grits onto it, spreading it evenly to form a rectangle about 1/2 inch thick.
Allow the grits to cool completely, then cover with plastic wrap and refrigerate for at least 1 hour or until firm.
Once firm, remove the sheet of grits from the refrigerator and cut it into squares or desired shapes.
Heat olive oil in a non-stick skillet over medium heat. Add the grits cakes and cook for 3-4 minutes on each side or until golden and crispy.
Remove the grits cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Serve the crispy grits cakes as a side dish or for breakfast with your favorite toppings.
Enjoy!