Cheddar Scallion Grit Cakes

Learned to make these at Charleston Cooks and discovered I do like grits after all! For creamy cheese grits, serve immediately after adding cheese and scallions.

Ingredients:
3 cups water
1/2 teaspoon salt
2 tablespoons butter
1 cup stone ground grits
1 cup heavy cream
1 cup cheddar cheese, grated
1 bunch of scallions, chopped
Dash of Tabasco
Cornmeal
Canola Oil

Directions:

• Place water, salt and 1 tablespoon butter in a medium sauce pan. Bring water to a boil.
• Add grits to boiling water, stir well and reduce to low heat.
• Cook stirring occasionally until thick and creamy (about 40 minutes).
• Mix in cream and remaining butter.
• Remove pan from heat and mix in cheese and scallions. Add Tabasco and season to taste with salt and pepper
• Pour grits into a shallow sheet pan, and spread across pan in an even layer. Place sheet in refrigerator until grits are cool and hardened.
• Remove pan from refrigerator and cut into round cakes of desired size with a biscuit cutter.
• Place some cornmeal in a shallow dish. Coat cakes in cornmeal on both sides.
• Heat 1/8 inch of canola oil in a large saute pan over medium heat. Heat oil until hot.
• Carefully place grit cakes in hot oil and fry until golden brown on both sides