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  • Chef D.Arthur

Smoked Gouda Grit Cake with Spicy Marinara


INGREDIENTS

· 3 cups water

· 2 chicken bullion cubes

· 1 cup instant grits

· 1 cup heavy whipping cream

· ½ cups smoked gouda, shredded

· Salt (to taste)

· Black pepper (to taste)

· 1 tbsp. granulated garlic

· 3 eggs, beaten

· 2 cups panko bread crumbs

· 48 oz. jar marinara sauce

· 1 tbsp. Worcestershire sauce

· crushed red pepper flacks (to taste)

· 1 tbsp. Italian seasoning

· 2 tbsp. dark brown sugar


INSTRUCTIONS

· Preheat oven to 350 degrees.

· In a large pot, bring 3 cups of water to a boil on medium high heat. Once boiling, add bullion cubes. Let bullion dissolve.

· Reduce heat to medium. Mix in grits and stir regularly until smooth, 5 – 7 minutes. Add heavy cream and continue to stir, 2 – 3 minutes.

· Remove from heat. Mix in cheese, salt, pepper and garlic powder.

· Transfer grits into a large bowl. Refrigerate for a minimum of 45 minutes. Grits should stiffen while refrigerating.

· Remove grits from refrigerator and form into patties. Patties should look like hamburgers or hockey pucks.

· Place beaten eggs in a medium bowl and pour breadcrumbs in another medium bowl. Dredge grit cakes in egg mixture then coat in breadcrumbs. Place breadcrumb covered grit cakes on a baking sheet lined with parchment paper.

· Bake for 15 minutes. Remove from heat.

· In a medium saucepan, mix marinara sauce, Worcestershire sauce, red pepper flakes, Italian seasoning, and brown sugar on medium heat. Let simmer for 5-7 minutes.

· In a wide soup bowl, ladle in marinara sauce. Place a girt cake on top. Serve.

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