Grit Cakes
Chef Michael Ruiz helms the kitchen at New Orleans inspired restaurant and bar called Preux & Proper in Downtown Los Angeles as well as at the newly opened Royal from the same owners), where he crafts seasonally changing menus all with a Cajun theme. Naturally, he had to include the Southern staple Shrimp & Grits on the menu but in order to take it to the next level he serves Grilled Gulf Shrimp with fried grit cubes!
- 1/2 cup white corn grits (can use polenta or yellow corn grits)
- 1 cup whole milk
- 3 cups vegetable stock
- 1/2 cup grated cheese (we use white cheddar)
- 4 shallots minced
- 1 stick butter, unsalted
In medium sauce pot, sweat shallots in 1 tablespoon butter, until just softened. Add milk and 1 cup stock and begin to simmer. Whisk in grits to liquid, continuing to simmer. Add additional stock as grits absorbs liquid while stirring to avoid sticking to bottom of pan. Stir in remaining butter and cheese, until well incorporated.
Transfer to greased baking dish or pan. Let stand for 10 minutes then cool in fridge 6 hours or preferably overnight. Turn out onto cutting board and cut into 2 inch squares. To reheat we deep fry them 2 minutes but you could brown in non-stick pan with canola oil. Flips on all sides until crisp and lightly browned.
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