Categories: Breakfast, Pancakes, Side Dish

Ingredients

• 2 1/2 cups milk
• 1 cup half-and-half
• 1/2 cup unsalted butter
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups quick-cooking grits
• 1 cup freshly grated parmesan cheese
• 2/3 cup mascarpone cheese
• 1/2 teaspoon fresh ground pepper

Directions

1. Grease a 13×9 inch baking pan with butter or cooking spray.

2. In a big saucepan, bring the milk, half-and-half, butter, and salt to a boil.

3. Decrease heat to medium and gradually whisk in grits.

4. Whisk constantly until cooked and thickened (follow package directions for cooking time, which will depend on the type of grits you use).

5. Whisk in the parmesan, mascarpone, and pepper until well blended.

6. Pour the grits into the prepared pan and refrigerate until set, about 1 hour.

7. Use a biscuit cutter to cut the grits into shapes about 2 inches in diameter (or cut the grits into squares or triangles to avoid scraps).

8. Grease a large skillet with cooking spray and place over medium heat.

9. When the skillet it hot, cook the cakes in batches, leaving a little space between each one in the pan.

10. Fry the cakes for 2-3 minutes per side, or until browned and crisp.

11. Serve immediately.

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