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How does one make the grit cake used in Shrimp & Grits at Chimes?
Posted on 7/18/13 at 2:19 pm
Posted on 7/18/13 at 2:19 pm
Went to the Chimes and got S&G. Was delicious. Grits were a triangular cake, that was browned, and looked like a piece of Mexican Corn Bread from Piccadilly. How do you accomplish that? Pour grits in a cast iron cornbread pan? Fry them after or bake in oven?
4
Posted on 7/18/13 at 2:26 pm to Mung
they're flash-frozen grits formed in a mold that are deep-fried before serving
Posted on 7/18/13 at 2:29 pm to iAmBatman
quote:
they're flash-frozen grits formed in a mold that are deep-fried before serving
awww thats not the sexy answer I was hoping for.
Posted on 7/18/13 at 2:32 pm to Mung
You can just make grits then let them cool in a baking dish. Cut to whatever shape you want and pan fried. The wife makes this recipe with them:
Andouille Cheese Grits with Crawfish cream sauce
Any permutation will work as well, can just be plain grits if you like.
Andouille Cheese Grits with Crawfish cream sauce
Any permutation will work as well, can just be plain grits if you like.
This post was edited on 7/18/13 at 2:33 pm
Posted on 7/18/13 at 2:35 pm to Gaston
thanks guys
Posted on 7/18/13 at 2:45 pm to Mung
Make grits, pour into a half baking sheet, and let cool. Cut this into shapes of your desire, fry them in butter till color, crispiness is desired.
Posted on 7/18/13 at 2:49 pm to Mung
you can also do it with polenta.
Posted on 7/18/13 at 2:50 pm to CITWTT
How would it turn out if you skipped the frying and tried to brown in the oven?
Posted on 7/18/13 at 2:55 pm to AlxTgr
It would take awhile to brown in the oven and not sure they would brown
Seems that would bake them, therefore drying it out and making it into a rock
Could be wrong though
And I would guess it would take awhile
Seems that would bake them, therefore drying it out and making it into a rock
Could be wrong though
And I would guess it would take awhile
Posted on 7/18/13 at 3:02 pm to iAmBatman
quote:
deep-fried
Seems like I would try to pan fry them in some butter, till golden brown.
Posted on 7/18/13 at 3:11 pm to AlxTgr
Simple not as good as with the frying of them, that is becasue the baking is indirect as opposed to the frying of them.
Posted on 7/18/13 at 3:12 pm to CITWTT
I'll try it. Worst case is I have already cooked grits.
Posted on 7/18/13 at 3:58 pm to Sid in Lakeshore
quote:
Seems like I would try to pan fry them in some butter, till golden brown.
would probably work in a home kitchen but why bother if you have a commercial deep-fryer. Takes less time and you don't have to babysit it.
Posted on 7/18/13 at 4:35 pm to iAmBatman
If you want to do them in the oven, use the broiler rather than baking. Just oil/butter the outsides well, preheat the broiler, and they'll brown on the surface without drying out the insides (which is what will happen if you bake).
I think the broiler is probably the most underused thing in most kitchens.
I think the broiler is probably the most underused thing in most kitchens.
Posted on 7/18/13 at 4:38 pm to AlxTgr
little dab of mayo right after you get them out of the grease takes it over the top!! 
This post was edited on 7/18/13 at 4:39 pm
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