* Exported from MasterCook *
Grits Cakes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups vegetable stock
1 cup quick-cooking grits
1 (to 3) garlic cloves -- minced
3 tablespoons finely chopped fresh flat-leaf parsley -- or other fresh herbs
salt and freshly ground black pepper
1 tablespoon olive oil
Bring the vegetable stock to a boil in a large heavy saucepan (preferably
nonstick). Whisk in the grits in a thin stream. Briskly simmer the grits
for 3 to 4 minutes, or until thick. Stir in the garlic, parsley, and salt
and pepper to taste. Remove the pan from the heat and let the mixture cool
to room temperature.
Lightly wet your hands and form the grits mixture into 3-inch pancakes.
Heat 1 teaspoon oil in a nonstick frying pan. Add the grit cakes and
pan-fry over medium-low heat until crusty and golden-brown, 3 to 5 minutes
per side. As the cakes cook, gently flatten them with the back of a
spatula. Work in several batches so as not to crowd the pan. Add oil as
necessary to keep the pancakes from sticking. As the cakes are done,
transfer them to paper towels to drain. Already-cooked cakes can be kept
warm in a nonstick baking pan sheet in a 300F oven while you cook the
rest. Serve at once.
Makes 8 grit cakes, enough to serve 8 as a starter or side dish, 3 or 4 as
a main course.
Per serving: 89 calories; 2g fat; 16g carbs; 2g protein; 0mg sodium; 0mg
cholesterol.
AuthorNote: Grits are revered in the South (USA) and reviled just about
anywhere else. I've never understood why. They're tasty, nutritious, and
versatile. And they're a heck of a lot easier to make than their Italian
cousin, polenta. In this recipe, the grits are transformed into crusty
pancakes. ... chunky tomato sauce would make a great accompaniment.
I like to serve these crusty cakes as a savory dish, but you could easily
make grits cakes for breakfast. Prepare the recipe, substituting 2 cups
skim milk and 2 cups water for the vegetable stock and 1 tablespoon
cinnamon sugar for the garlic, herbs and pepper. Serve the grits cakes
with maple syrup or apple butter.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"8 grits cakes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 170 Calories; 4g Fat (20.5%
calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 814mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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