In a large pot bring water, chicken base and pepper to a boil.
Turn down to medium low and while whisking continuously add the grits.
Cook for about 10-15 minutes stirring occasionally, the grains should be tender but they do not have to be completely creamy.
Mix in the butter, once melted and fully incorporated pour the cooked grits into a greased 12x20” pan or two 9x13” pans.
Let cool on until it’s room temperature and then chill until needed.
Note: you can add other ingredients to these like a little cheese or some corn kernels, just don't add to much or they won't be as solid when you go to sear them.
Searing the squares
Turn out the polenta cake onto a cutting board, cut into desired shape and size.
Heat a large pan or griddle on high heat, grease the pan lightly and add the polenta cakes, turn the heat down a little to medium high. The first side takes a little longer so be patient, about 5 minutes, once the first side is a dark golden brown flip them over and sear the other side.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…