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Baked Grit Cakes Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup minced onion
- 5 cloves minced garlic
- 1-2 large jalapeno sliced - Discard the seeds if you prefer less heat.
- 4 cups vegetable broth
- 1 cup quick grits - The 5 minute kind.
- 1 cup frozen corn
- 1 tablespoon nutritional yeast optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon miso paste optional
Instructions
- In a pot, heat the oil over medium-high. Add the onion, garlic, jalapeño, and a pinch of salt. Sauté until the onion turns golden. Stir frequently, so the garlic won't burn.
- Add the broth, grits, corn, nutritional yeast, onion and garlic powders, and miso. Bring to a boil on high, stirring constantly. Reduce the heat, and simmer for about 5 minutes, until the grits thicken. You want to stir constantly to avoid lumps, and be sure to scrape the bottom of the pan to prevent sticking. Add more salt to taste, then remove the pan from the heat.
- Lightly grease a muffin pan or use a nonstick muffin pan. Divide the grits between the cups in the pan. Place the pan into the freezer for 30 minutes to 1 hour. The grits should be very firm at this point. (If you are making this ahead, you can refrigerate the grits overnight. Do not freeze them overnight!)
- Preheat the oven to 400° F.
- Remove the pan from the freezer or fridge, and pop out the grit cakes. Transfer them to a lined baking sheet, and bake for 40-45 minutes, until they're browned on the edges.
Notes
Leftovers will keep for up to 5 days in the fridge. You can reheat on the stovetop, in the oven, or in the air fryer. In the oven or air fryer, place on parchment paper and cook at 350° F until they're heated through.
You can use stone ground grits or polenta in place of the quick grits. Just follow package directions, so you end up with around 4 cups cooked.
Servings 4
Nutrition
Calories: 257kcal | Carbohydrates: 50g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 165mg | Potassium: 318mg | Fiber: 6g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg
