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Crescent Moon's Griddle-Fried Grits
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Cuisine: Cajun
From the menu of . . . Crescent Moon
174 W. Ponce de Leon Ave., Decatur
404-377-5623
Q: Recently I had fried cheese grits at the Crescent Moon. Excellent. I tried to duplicate it, with no luck. Can you get it?
- Margaret Cardwell, Memphis
A: These ultra-cheesy grits are refrigerated overnight, then pan fried with a cheese crust. Crescent Moon makes its own "Magic" and Cajun seasoning blends that give this dish its flavor.
Hands on time: 15 minutes Total time: 35 minutes Serves: 10
Ingredients:
-
1 teaspoon salt
Pinch black pepper
Pinch thyme
Pinch garlic powder
Pinch crushed red pepper
For the grits
1 tablespoon butter
1 cup sliced onions
2 cups fresh stone ground grits
6 cups water
1/2 pound grated cheddar/Jack cheese
1/4 pound grated mozzarella cheese
4 slices American cheese, cut into pieces
1 teaspoon Cajun seasoning
1/4 pound shredded cheddar cheese
Instructions:
Prepare seasoning blend. In a small bowl, combine salt, black pepper, thyme, garlic powder and red pepper. Set aside.
In a skillet, melt butter. Saute onions until softened. Set aside.
Bring grits and water to a slow boil and cook until thickened and soft. Add onion, cheddar/Jack, mozzarella and American cheeses and stir until cheeses melt. Add reserved seasoning blend and Cajun seasoning. Pour into a loaf pan lined with plastic wrap and cool overnight in refrigerator.
Remove from mold and slice into 3/4- to 1-inch thick slices. Heat a griddle over medium-high heat and spray with nonstick cooking spray or lightly grease with butter. Cook grits 2 to 3 minutes per side until heated through. Put about 1 1/2 tablespoons of cheddar cheese on the griddle and place the hot grits on top. Cook until the cheese forms a crust.
In a skillet, melt butter. Saute onions until softened. Set aside.
Bring grits and water to a slow boil and cook until thickened and soft. Add onion, cheddar/Jack, mozzarella and American cheeses and stir until cheeses melt. Add reserved seasoning blend and Cajun seasoning. Pour into a loaf pan lined with plastic wrap and cool overnight in refrigerator.
Remove from mold and slice into 3/4- to 1-inch thick slices. Heat a griddle over medium-high heat and spray with nonstick cooking spray or lightly grease with butter. Cook grits 2 to 3 minutes per side until heated through. Put about 1 1/2 tablespoons of cheddar cheese on the griddle and place the hot grits on top. Cook until the cheese forms a crust.
Notes:
Crescent Moon gave us its tip for making our own "Magic." If your prepared Cajun seasoning is very salty, cut the salt in the "Magic" by half and adjust seasonings after the cheese has been added.
Nutrition:
Per serving: 347 calories (percent of calories from fat, 50), 16 grams protein, 27 grams carbohydrates, no fiber, 19 grams fat, 60 milligrams cholesterol, 668 milligrams sodium.
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