Mascarpone Grit Cakes
Rich, creamy grits are pan-fired until golden. Crispy on the outside and smooth and creamy on the inside.
can chicken broth
grated Parmesan cheese
In a medium saucepan bring chicken broth and milk to a boil. Add salt and slowly whisk in grits.
Cook for 5 minutes or until thickened, whisking frequently.
Stir in butter until melted.
Stir in Parmesan cheese and mascarpone cheese and then green onions and white pepper.
Pour into a greased
12X8-inch casserole dish
. (Or you can use a 9X9-inch pan but they will be a little thicker.)
Place in refrigerator or at least one hour or overnight.
Cut grits into 12 squares. Dust both sides with flour.
Heat 1 tablespoon butter and 1 tablespoon oil in a large pan over medium-high heat. Add half the grit cakes and cook until golden on both sides.
Repeat with remaining butter, oil, and grit cakes.