Cajun grit cake

8 servings

Ingredients

Quantity Ingredient
¾ cup Hominy grits
3 cups Boiling water
1 teaspoon Salt
2 tablespoons Cajun spice
¾ cup Cooking oil
¾ cup Flour
1 cup Chopped onions
3 tablespoons Minced garlic
1½ cup Chopped bell pepper
3 cups Peeled chopped tomatoes
2 tablespoons Cajun spice
Optional chicken stock/water

Directions

In a large saucepan slowly add the grits to the boiling water and season with salt and Cajun spice (I make my own, with at least a dozen different spices, but for the occasional user it is just as easy to find a blend at the market). Cook the grits till done and pour into a greased 9 X 13 pan. Refrigerate severl hours or overnight till firm; this will be cut into 8 squares when ready to fry.

Next, make a roux with the oil and flour (consult any Cajun cookbook as to how); the roux may be light to dark brown, your preference. To the hot roux, add the onions and garlic and sautee till golden. Add the green peppers and tomatoes, bring to a boil, reduce heat and simmer. Add Cajun spice to taste, and add water or stock if necessary to keep from becoming too thick. Final product should be the consistency of chunky spaghetti sauce, dark and spicy.

Cut grits into 8 pieces, fry in some oil till golden, drain, and top with the sauce.

Serve with plenty of yeasty bread and beer.

Submitted By RICHARD DOUVILLE On 07-14-95

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