Delectably seasoned grits are grilled until golden brown and crispy. A spicy Creole-mustard sauce adds bold flavor to the cakes.
2 tbsp. butter
1⁄2 cup ground tasso
10 cups water
2 tsp. salt
3 cups grits
4 cups grated parmesan
6 tbsp. butter, melted
1 1⁄2 cups Creole mustard
1 1⁄2 cups heavy cream
1 cup sour cream
1. In a saucepan over medium-high heat, melt butter and sauté tasso for 1 min, stirring constantly. Add water and salt and bring to a boil. Slowly add the grits, stirring constantly. Reduce heat and cook until grits are done, 5-7 min. Grits should be rather stiff.
2. Remove grits from heat and stir in parmesan until thoroughly incorporated. Spread grits out in buttered pans and refrigerate about 1 hr.
3. Meanwhile, in a saucepan over medium-high heat, whisk together mustard, cream and sour cream until smooth and warmed through. Season to taste and reserve warm.
4. Cut the hardened grits into 3-in. squares and brush with butter. On a griddle or in a skillet over medium heat, fry cakes 3-4 min. per side until brown and crispy. Serve with reserved Creole mustard sauce.