On Saturday, May 26, 2012 Chef Britt Cloud conducted a cooking demonstration on how to prepare Sprig Restaurant’s Grit Cakes. This is the Chef’s first of many planned cooking demonstrations in 2012. The Chef’s next cooking demonstration will be Sprig the afternoon of June 16th.
- Chef Britt Cloud
Mozzarella Grits Cakes
Stone ground yellow grits 1 cup
Water 2 cups
Cream 2 cups
Mozzarella, shredded 1 cup
Flour As Needed
Blueberry Green Tomato Jam 2 T
Arugula 1 oz
Preparation:
- Rinse grits to remove husks
- Bring water and cream to a boil
- Drain and add grits, stirring constantly
- Season with salt and pepper
- Bring to a boil and reduce heat to a simmer
- Continue to stirring until the grits begin to thicken
- Remove from the heat and add the cheeses
- Immediately spread onto a sheet pan to cool
- Cut grits into desired shape
- Flour the cakes and fry until golden brown
- Spread the jam on the bottom of the plate
- Place the cake on top of the jam
- Top with arugula
Green Tomato-Blueberry Jam
Green tomatoes 8 ea (about 3#)
Blueberries 2#
Lemon juice 2 T
Sugar 2 ½ cups
Orange zest ½ T
Crushed red pepper 2 t
Gelatin 5 t
Seed tomatoes and pulse three times in food processor. Combine sugar and gelatin. Heat the tomatoes on high for five minutes, add blueberries and sugar. Stir in the juice and bring to a boil. Reduce to a simmer and cook until the syrup coats a spoon.
Photo Credits: T. C. Brodnax
