Fried Jalapeno Cheddar Grit Cakes









I pause before my thoughts reach my fingertips. It'd been so long since I divulged, was this even worth divulgin'? Momma, always said, "honestly was the best policy," I tell myself. After-all my Southern Narrative wouldn't ever be complete without statin' this fact. The nervous energy begins to form all around me. Would they even understand.... And so I begin.

As a child I never much liked grits. Many mornin's spent at the table in tears as I waited out my parents. Never much winnin', I sat dollopin' jelly and jam tryin' best to make the grainy taste a distant memory. Never once was I successful, as the tears would pool around my face till the whole bowl was gone.

And then many years later it's was as if God himself reached down. I'd become so much more than stale instant grits flavored in water. I'd become a fan. As the years slowly pass by ( I wonder if they would get the musical reference) they, the grits had become more than a "grainy breakfast food." They'd become a symbol of my Southern solidarity. A staple in my diet. A foot note and my blog title.






I'd always been one for football. You, can say it't the Texan in me. Simply put I am my fathers-daugthers, right down to the tee. Many a Sunday night I'd be shunned to the upstairs as not to disturb Daddy and his fraternity brothers while  they watched the big game. My incessant, "have we won yet?" Not much welcomed. I'll always remember that year we beat the Packers for the title. I thought my Paw Paw was gonna fall out there on the spot when that clock ticked to zero. I could hear it from all the way outside.

The years have age me, the sentiments and love have stayed the same. Little more knowledge under my belt, more excitement on what I'd be able to cook than who will actually win. After all my team hasn't been eligible for years now.

Here, I give y'all one of my favorite foods. This ain't ya Momma's Southern kitchen
Ingredients:
2 Tablespoons of Mezzetta Jalapeno Juice
15 Sliced Mezzetta Jalapeno's
4 cups of chicken broth
1 cups of grits ( I used fresh corn grits)
1 cup of chedder cheese
1/4 cup of Half/half
3 cups of Bread crumbs & preferred seasonin'
Few pinches of salt and pepper.
Vegetable Oil
2 Eggs

Dip
1 cup half/half
1/4 cup of cheddar cheese'
few pinches of salt and pepper
salt/pepper


Directions:
1. Bring the chicken broth to a boil and then add the grits and half/half. Lower the heat and simmer till thoroughly cooked and thick.
3. Grease a bakin' dish and evenly spread the grits around. let them chill until they are firm and hard. I set them on the counter for about an hour and then freeze them fro about 30 mins. This also works great with day old grits. 
     4. Once ready heat some oil on the stove in a cast iron. Sprinkle some breadcrumbs in a bowl and a beaten egg in another bowl. I like to buy unseasoned breadcrumbs if  I don't have time to make my own and season them myself. I seasoned mine with about 2 table spoons of salt. 3 tablespoons of pepper. 3 tablespoons of dried oregano and 3 tablespoons of dried parsley. 
5. Take the grits out of the bakin' dish and being to cut them in circles or whatever shape you desire. Dip in the egg wash you made and the in the breadcrumbs coatin' real good. Fry in the grease a few mins on each side or until they are golden brown. Remember only fry a few at a time so the oil will not lose heat so quickly.
6. Drain them on a paper towel and you are ready to eat.


For the dip I heat the hallf/half as well as the cheese. Add a few pinches of salt/pepper and cilantro and you are good to go. The dip can be kinda thick so I like to just spoon out the grease. 




It's my kitchen and I'll fry if I want to. What's y'all's favorite snack for sports watchin'? And if you wanna I got myself a giveaway with  Mezzetta. Clicks that pretty little pink link for a chance at a big screen tv to watch the game on. 
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3 comments

  1. Ooh, these sound good. I grew up in California and never tasted grits until I was an adult. I wasn't terribly impressed at first but I've had some that were mighty tasty in New Orleans. Of course, those were well-seasoned and had spicy shrimp on top. Ha! I just might have to give these a try.

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  2. Wow, these look amazing! Thanks for sharing, I'll be pinning this recipe to try out soon!

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  3. Um what? These look and sound delicious!!!!

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