By Melissa Clark
- Total Time
- 2½ hours plus cooling time
- Rating
- 4(135)
- Notes
- Read community notes
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig. These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving. Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto. Either way, it’s party food at its best.
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Ingredients
Yield:12 servings
- 1large egg yolk, at room temperature
- 1½teaspoons Dijon mustard
- Juice of ½ lemon
- 1cup grapeseed oil, more for frying
- 2teaspoons bourbon
- 1teaspoon salt, more for mayonnaise
- ¼teaspoon black pepper, more for mayonnaise
- 2cups milk
- 4tablespoons unsalted butter
- 1teaspoon hot sauce, such as Tabasco
- 1cup coarse corn grits
- All-purpose flour, as needed
- Sliced country ham, torn into thin slivers, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
224 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 8 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 221 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make the mayonnaise: In a small bowl, whisk together egg yolk, mustard and lemon juice. Whisking constantly, drizzle in 1 cup grapeseed oil in a slow, steady stream until emulsified and fluffy. Whisk in the bourbon and season with salt and pepper. Set aside.
Step
2
To make the grits: In a medium pot over medium-high heat, combine milk, 2 cups water, butter, hot sauce, 1 teaspoon salt, and ¼ teaspoon pepper. Bring to a boil; slowly whisk in grits and lower heat to a simmer. Cook until grits are very tender, about 1½ hours.
Step
3
Spread the hot grits evenly into a 9-inch baking pan (the grits should be about 1 inch in thickness). Cool completely and cut into 1-inch squares. Toss each square lightly with flour.
Step
4
Fill a large skillet with ½-inch grapeseed oil and place over medium heat. You will know oil is hot enough if a drop of water splashed into the pan sizzles. Fry the grits squares until golden and crisp all over, about 2 minutes per side. Drain on a plate lined with paper towel. Serve each topped with a sliver of country ham and a dollop of mayonnaise.
Ratings
4
out of 5
135
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Cooking Notes
John
Seems to me that if you splash a drop of water into half an inch of 300+ degree oil it is going to do a lot more than sizzle. How about it flashes to steam in an instant and sends drops of hot oil flying in all directions? The sizzle test is for empty pans holding just a tablespoon or so of oil. A better test is to drop a cube of bread in and see if it browns nicely and fast. Or you could even use a thermometer. Gasp.
Susan
These are delicious! In addition to the ham/mayo I also topped some of the fried polenta squares with shrimp tossed with creole seasoning and then cooked in a bit of tomato sauce (just enough to coat, not drip) for a little riff on shrimp and grits.
Misi
The drop of water in hot oil is an old aged test of being ready. It literally requires only a drop to see if it sizzles.
Neil Saindon
Used a smoked ham I had made the day before. Was pretty fantastic.
sandra
Jamie Oliver has a recipe for 'polenta sticks' similar to this. So rather than frying, I suggest using his method -- cut into strips (or squares) toss with a little olive oil (I have a spray bottle for olive oil I use) and bake at 425 for 20-30 min until crisp.
F.Clemmensen
Grits can be cooked the preceeding day(s) and refrigerated in the 9" dish.
Gisela
I did the bourbon-mayo twice and both times after sitting for 20+min the originally fine mayo became liquid... Help! Otherwise super-delicious and fun!
Rachel
I subbed ham stock for the water since it was on the stove. I would have liked these more with a coarser grit than I had on hand and a crispier coating. I cut these into approx 1” cubes for kid-friendly “tots.”
Laura
Another hit at our New Year’s party. Grits are fun to play around with, an next time I’ll try some of the variations suggested. My only question: is this really enough bourbon??
chefbrandonhall
So I made the dish and added a bit of aged sharp white cheddar as the dish as currently laid out is quite bland without the ham and Mayo. I also added an 1/8th tsp cayenne, a dash of Sherry vinegar, more salt than the recipe called for. In addition I tossed the ham with a bit of maple syrup to cut into the intense amount of fat. (Butter, egg, oil etc). I finished the dish with micro chive for color and a freshness that the dish was begging for. Tasty but needs some chef love
sandra
Jamie Oliver has a recipe for 'polenta sticks' similar to this. So rather than frying, I suggest using his method -- cut into strips (or squares) toss with a little olive oil (I have a spray bottle for olive oil I use) and bake at 425 for 20-30 min until crisp.
Annie
These were delicious-I did add 1 cup of cheese to the grits prior to spreading in the pan. Used honey mustard and the bourbon mayo for topping the country ham. Big hit at our Super Bowl party.
Mary
Can we use the same corn meal as we use for polenta?
Jane
How far in advance can the grits be cooked?
F.Clemmensen
Grits can be cooked the preceeding day(s) and refrigerated in the 9" dish.
Susan
These are delicious! In addition to the ham/mayo I also topped some of the fried polenta squares with shrimp tossed with creole seasoning and then cooked in a bit of tomato sauce (just enough to coat, not drip) for a little riff on shrimp and grits.
John
Seems to me that if you splash a drop of water into half an inch of 300+ degree oil it is going to do a lot more than sizzle. How about it flashes to steam in an instant and sends drops of hot oil flying in all directions? The sizzle test is for empty pans holding just a tablespoon or so of oil. A better test is to drop a cube of bread in and see if it browns nicely and fast. Or you could even use a thermometer. Gasp.
Misi
The drop of water in hot oil is an old aged test of being ready. It literally requires only a drop to see if it sizzles.
Neil Saindon
Used a smoked ham I had made the day before. Was pretty fantastic.
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