A mediterranean take on a southern classic meal!
GRITS CAKES :
6 cups water
1 1/2 cups stone-ground grits
1/2 cup Parmesan cheese (grated)
1/2 cup flour (to dust)
Kosher salt and freshly ground black pepper (to taste)
6 tablespoons olive oil (divided)
1 1/2 pounds large shrimp (peeled, deveined, tails on)
1 lemon (zested and juiced)
1 head fennel (thinly sliced)
1 shallot (peeled, thinly sliced)
1/2 cup green olives (pitted, chopped)
1 bunch basil (thinly sliced)
For the Grit Cakes: In a medium saucepan add the water and bring to a boil. Add the grits, whisking to combine, bring to a boil and reduce to a simmer, whisking constantly. Allow to simmer and continue to cook until grits are creamy, about 20 minutes. Add parmesan cheese and stir to combine. Season with salt and pepper.
Pour grits into a 9×12-inch baking sheet or 9×13-inch baking dish and allow to cool to room temperature. Refrigerate for 2 hours until set.
Remove and cut into cakes using a 4-inch round cutter, about 1-inch thick. Dredge cold grit cakes in flour on both sides.
In a large saute pan add olive oil and heat over medium heat. Place grit cakes in saute pan and allow to cook until light golden brown, about 2-3 minutes per side. Remove to a paper towel-lined plate.
For the Shrimp: Heat a large cast iron skillet over medium-high heat. Season shrimp with salt and pepper and drizzle with 2 tablespoons olive oil. Place in skillet and allow to cook 3 minutes per side, until pink and cooked through. Remove to a plate.
In a large bowl add the remaining 1/4 cup olive oil, lemon zest and juice and whisk to combine. Season with salt and pepper. Add fennel, shallot, green olives, and basil and toss to combine.
To serve, place a grit cake on each plate, top with salad and warm shrimp.
Tip: Extra leftover grits? This grit cake recipe is the perfect way to use up extra breakfast grits for dinner. Just reheat, add a few tablespoons of milk if necessary to thin out when reheating before baking.