Ingredients
- 20 c water
- 3 tbsp. chicken stock base
- 2 tsp. cracked black pepper
- 6 1/2 c quick grits
- 1/2 c butter
Directions
- 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.
