Cheesy Truffled Grit Cakes Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
40 minutes
Servings:
16 Grit cakes
Ingredients
  • 2 cups whole milk
  • 4 cups low-sodium chicken broth
  • 2 cups quick-cooking white grits
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 4 tablespoons white truffle oil, divided
  • 8 tablespoons unsalted butter, divided
  • 1 cup grated Italian truffle cheese
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon finely chopped fresh sage leaves
  • 16 fresh sage leaves
Directions
  1. Bring the milk and broth to a gentle boil over medium-high heat in a large pot.
  2. Slowly add the grits, salt, and pepper and whisk until smooth.
  3. Bring the grits back to a simmer, reduce the heat to low, and cover.
  4. Cook for 5 minutes, stirring occasionally. The grits should be quite thick.
  5. Turn off the heat and add 6 tablespoons butter, both cheeses, and the chopped sage, stirring until smooth.
  6. Use a pastry brush to coat the inside of a 12x12-inch baking pan with 2 tablespoons truffle oil.
  7. Pour the grits into the pan.
  8. Use an offset spatula to spread the grits evenly in the pan.
  9. Cool slightly, then place the pan in the refrigerator for at least 2 hours to firm up (cover the pan with plastic if you're refrigerating for longer).
  10. Preheat the oven to 425 F.
  11. Prepare a sheet pan with a piece of parchment paper.
  12. Use a 3-inch round cookie cutter to cut the grits into cakes. Transfer the cakes to the sheet pan. Alternatively, cut the grits into 16 squares.
  13. Brush the grit cakes with the remaining truffle oil.
  14. Bake the grit cakes for 24 minutes, using a spatula to flip them over halfway so that both sides are golden and crisp.
  15. While the grit cakes are baking, heat the remaining 2 tablespoons butter in a small skillet over medium heat.
  16. Once the butter is foaming, add the whole sage leaves and fry until crisp, about 5 minutes.
  17. Transfer the sage leaves to paper towels to drain the excess fat.
  18. Remove the grit cakes from the oven and serve immediately with the fried sage leaves.