Pan-fried Grits Cake フライパンで焼いたグリッツケーキ

This is an off-shoot of the “Cheese grits casserole” my wife made. Realizing these grits cakes were basically the same texture as traditional cheese grits just shaped differently she got the idea they could be removed from the ramekins they were cooked in, cut into pieces and pan fried. Initially I had doubts the  process she suggested would be possible but as shown in picture #1 we managed it. They were firm enough for her to remove them from the ramekins. Then she asked me to slice the cakes into rounds. Using a thin long fillet knife coated with oil, I was able to slice them (picture #2). To pan fry the rounds, I first dusted both sides with flour and then fried them. This added a nice crunchy crust and they were better than the original form. We had this as a light lunch with a salad made of baby arugula, green beans (pre-steamed), skinned Campari tomato topped with home made cheese curd my wife made, dressed with honey-mustard dressing.

Next time, we’ll probably prepare them this way by cooking them in a baking dish or a small sheet pan so that it is easier to cut into squares for pan-frying.

Beautiful spring season. The iris are in full bloom. What a joy!