Discover the delightful taste of Cheese-Infused Grit Medallions, made with creamy instant grits, sharp cheddar cheese, and a crunchy Panko breadcrumb coating, all seasoned with Creole spices. These double-dipped, fried grit cakes transform traditional breakfast grits into a trendy, savory treat.
Growing up in the South, grits were more than just a breakfast staple; they were a part of our culinary heritage. However, it wasn’t until a family reunion last summer that I saw them in a new light. My Aunt Mabel, always the innovator, decided to shake things up and introduced us to her Cheese-Infused Grit Medallions. Watching her prepare these with such care, and then tasting the crispy, cheesy result, was nothing short of a revelation. It was like seeing an old friend in a glamorous new outfit. This dish not only became the star of the show but also inspired me to experiment with traditional recipes in my kitchen, adding a little twist to familiar flavors.
What makes this Cheese-Infused Grit Medallions special?
- Flavor Fusion: The rich sharpness of cheddar cheese perfectly complements the subtle, earthy flavor of grits, all enhanced by the bold Creole seasoning.
- Texture Play: The crispy exterior formed by a double-dipping in Panko breadcrumbs contrasts beautifully with the creamy interior, offering a satisfying crunch with each bite.
- Versatility: While these can be a unique side dish, they’re also perfect as a stand-alone snack or a novel appetizer for gatherings.
- Comfort Food with a Twist: This recipe elevates a humble, comforting ingredient into a chic dish that could easily find a place on a gourmet menu.
- Simple Ingredients, Gourmet Outcome: Despite being made from simple, everyday ingredients, these medallions feel entirely upscale.
What do you need to make this Cheese-Infused Grit Medallions special :
- Milk and Water Combination: Using milk with water to cook the grits adds a creamy texture that water alone cannot achieve.
- Instant Grits: They make the recipe quick and convenient, perfect for those who don’t want to spend too much time on preparation.
- Sharp Cheddar Cheese: Adds a depth of flavor that melds beautifully with the mildness of the grits.
- Panko Breadcrumbs: Provide a lighter, crisper coating than traditional breadcrumbs, which is perfect for ensuring a crunchy exterior.
- Creole Seasoning: Offers a spicy kick that elevates the dish from ordinary to extraordinary.
Steps to make this Cheese-Infused Grit Medallions
Transforming traditional grits into Cheese-Infused Grit Medallions is a fun way to dress up a classic Southern ingredient. This recipe balances the creaminess of grits and cheese with the crispy texture of a fried breadcrumb coating, all spiced up with Creole seasoning.
- Cook the Grits: Start by heating milk, water, and salt until simmering, then stir in the grits and cook until thick. Incorporate the shredded cheese and pepper for flavor.
- Chill the Grit Mixture: Spread the cooked grits in a baking dish and refrigerate for about 3 hours until firm. This step is crucial for the grits to set properly, making them easier to cut and coat later.
- Prepare for Frying: Set up your dredging station with whisked eggs and milk in one dish, and mixed breadcrumbs and Creole seasoning in another. Heat the oil in preparation for frying.
- Cut and Coat the Grits: Use a cookie cutter to shape the chilled grits into medallions, then double-dip each in the egg mixture and seasoned breadcrumbs to ensure a thick, even coating.
- Fry to Perfection: Fry the coated medallions until golden brown on each side, achieving a crispy texture outside while keeping it creamy inside.
- Serve: Enjoy these hot, with a side of your favorite dipping sauce, if desired.
Cheese-Infused Grit Medallions
Discover the delightful taste of Cheese-Infused Grit Medallions, made with creamy instant grits, sharp cheddar cheese, and a crunchy Panko breadcrumb coating, all seasoned with Creole spices. These double-dipped, fried grit cakes transform traditional breakfast grits into a trendy, savory treat.
Growing up in the South, grits were more than just a breakfast staple; they were a part of our culinary heritage. However, it wasn't until a family reunion last summer that I saw them in a new light. My Aunt Mabel, always the innovator, decided to shake things up and introduced us to her Cheese-Infused Grit Medallions. Watching her prepare these with such care, and then tasting the crispy, cheesy result, was nothing short of a revelation. It was like seeing an old friend in a glamorous new outfit. This dish not only became the star of the show but also inspired me to experiment with traditional recipes in my kitchen, adding a little twist to familiar flavors.