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Ingredients
| 2% milk: 2 1/2 cups |
| half and half cream: 1 cup |
| unsalted butter: 1/2 cup |
| Kosher salt: 1 1/2 tsp |
| yellow Hominy Grits: 1 1/4 cups |
| grated parmesan cheese: 1 cup (freshly grated) |
| mascarpone cheese: 2/3 cup |
| black pepper: 1/2 tsp (fresh ground) |
Mascarpone Grits Cakes
Credit: Food.com
User rating:
-
Prep Time
80 min -
Cook Time
30 min -
Servings
22 serving(s)
Tags
- Grease a 13x9 inch baking pan with butter or cooking spray.
- In a big saucepan, bring the milk, half-and-half, butter, and salt to a boil.
- Decrease heat to medium and gradually whisk in grits.
- Whisk constantly until cooked and thickened (follow package directions for cooking time, which will depend on the type of grits you use).
- Whisk in the parmesan, mascarpone, and pepper until well blended.
- Pour the grits into the prepared pan and refrigerate until set, about 1 hour.
- Use a biscuit cutter to cut the grits into shapes about 2 inches in diameter (or cut the grits into squares or triangles to avoid scraps).
- Grease a large skillet with cooking spray and place over medium heat.
- When the skillet it hot, cook the cakes in batches, leaving a little space between each one in the pan.
- Fry the cakes for 2-3 minutes per side, or until browned and crisp.
- Serve immediately.