Seared Grits
serves 4–6
4 cups water (or broth)
Pinch of salt
1 cup coarsely ground cornmeal (grits)
Oil as needed, for searing
In a large saucepan, bring water and salt to a boil. Add cornmeal in a thin stream, stirring until smooth. Reduce heat and simmer for about 40 minutes.
Pour grits into an 8-inch square pan lined with parchment or plastic wrap. Let cool, then cover and refrigerate for at least 8 hours to set.
Lift the cooled grits from the pan, remove parchment or plastic, and cut into desired portions.
Heat a bit of oil in a sauté pan over medium heat and add the cakes (working in batches, if necessary). Once golden brown on both sides, transfer to a plate and season to taste with salt.
For a richer flavor, substitute vegetable or chicken stock for the water. You can also add spices like turmeric to deepen the flavor of the grits and change their hue to a golden color. Alternatively, you can cook the grits with hearty herbs like chopped thyme or rosemary.
Looking for a local cornmeal? Weisenberger’s stone-ground grits are made with corn grown in Kentucky. If preparing the grits in batches, preheat an oven and keep the seared cakes warm until ready to serve.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
