Yield: 4 Servings, 20 tots
1 cup grits
1 tablespoon butter
4 teaspoons of salt
¾ cup white sharp cheddar, shredded
¼ cup green onion, chopped
4 strips of cooked bacon, finely chopped
2 cloves of garlic, minced
½ teaspoon Cajun seasoning
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon onion powder
1. Bring 4 cups of water to a rolling boil.
2. Pour in grits, reduce heat to medium and stir until thick, about 5 minutes.
3. Add butter and salt, reduce heat to low. (IMPORTANT: We all know butter is wonderful, but adding more will effect the tot shape. If you’re just enjoying a bowl while the rest of the grits set in the fridge, please add as much butter as you desire at that point.)
4. Mix in green onion, bacon, cheese, garlic, paprika, black pepper, onion powder, and Cajun seasoning. Note that these flavors will intensify as they marinate in the fridge.
5. Pour grits into a 9x12-inch pan. Spread the mixture out with a spatula so there is a 1 to 1 ½ inch-thick layer of grits.
6. Chill in the fridge for at least 4 hours and up to 24 hours.
7. After chilling, dab the grits with a paper towel if any visible moisture exists.
8. Preheat the oven to 450˚F/230˚C.
9. To make the tots, take a tall shot glass, then press and rotate into the grit cake and pull out the tot. (Wipe glass if it gets too gritty).
10. Place tots on parchment-lined baking sheet. Bake on the top rack for 20 minutes or until golden brown.
The extra grits will keep in the fridge for up to 4 days. These can be enjoyed pan fried, baked or reheated.
Recipe by Jessica Maroney