Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Grit Cakes 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
    Baked Brown Rice
    Baked Corn
    Cauliflower Puree
    Cauliflower Risotto
    Chicken - Pecan Fingers
    Colcannon
    Corn Pudding
    Couscous
    Creamy Succotash
    Curly Kale
    Curried Lentils
    Curried Spinach & Brown Rice Bake
    Dal
    Glazed Carrots
    Greens & Yams
    Greens, Tips On
    Grit Cakes
    Grit Chips
    Grits, Creamy
    Grits, Southern, Tips On
    Homemade Coleslaw
    Hoppin' John
    Hush Puppies
    Lemon Pasta
    Mac & Cheese
    Mennonite Potato Casserole
    Pan-Fried Rice Cakes
    Poor Man's Risotto
    Potato Dumplings
    Potato Galette
    Quik Mac & Cheese
    Scalloped Potatoes
    Whatta Potato Pancake
    White Beans & Spinach
    Wilted Spinach
Soups & Starters
Vegetables
Check out all our shows online at broadcast.com!

REAL AUDIO REAL AUDIO

Get RealPlayer 7 Free
Grit Cakes

Grit cakes are like an American version of polenta. They are great right off the grill - crispy on the outside and soft on the inside.

Simply follow the recipe for Creamy Grits and pour them into a buttered Pyrex casserole. Refrigerate until firm. Invert onto a cutting board. Cut into squares, rectangles or perhaps circles if you have a biscuit cutter. Char on the grill after spraying them with non-stick cooking spray. About 10 minutes on each side should be enough time to achieve great grill marks.

Make Grit Chips from your grit cakes.


Share your thoughts.
Rate this recipe using the email link below.


Comments: Send us comments about this recipe steve@pulpkitchen.com