From the Kitchen of Sarah Godwin Photographed by Joe Worthem
Add these fried grit bites to your tailgate spread or Sunday brunch menu. Find more weekend brunch recipes in our September magazine.
6 cups water
½ cup butter, divided
2 teaspoon salt
½ cup coarse ground grits (not instant grits)
2 cups shredded sharp cheddar cheese
½ cup whole milk
2 tablespoons garlic powder
1 tablespoon Worcestershire
1 tablespoon olive oil, plus extra for frying grit bites
2 pounds fresh cored, seeded and diced tomatoes
¾ cup light brown sugar
1 tablespoon fresh grated ginger
2 tablespoons apple cider vinegar
¼ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon cayenne pepper
In a saucepan over medium heat, boil water and add ¼ cup of butter and salt. Slowly add grits, stirring to combine. Reduce heat, cover and let simmer for 20 minutes, stirring occasionally. Once thick, add cheese, milk, garlic powder and Worcestershire. Prepare a rectangular loaf pan with parchment paper, and place grits in the loaf pan to cool. Once fully cooled, cover and refrigerate 4 hours to overnight.
In a skillet over medium heat, add oil, tomatoes, brown sugar, ginger, vinegar and spices. Stirring occasionally, reduce down until the mixture resembles jam, about 30 minutes. Let cool, and store in a glass jar.
When ready to serve, remove grits from the loaf pan, and cut the block in half or thirds lengthwise, and then cut into 1½- to 2-inch cubes. In a skillet over medium heat, add enough olive oil to cover the bottom of the skillet, then brown the cubes on each side, about 1-2 minutes. Work in batches until all cubes are pan fried, and top with a dollop of tomato chutney.