•   Oven Roasted Tomato Jam
  •   baby arugula
  • 1  cup corn grits or stone ground cornmeal
  • 3.5  cup water
  • 1  cup shredded parmesan cheese
  • 1  teaspoon salt
  • 1  teaspoon black pepper
  • 2  tablespoon butter
  • 1 tablespoon balsamic vinegar


Combine grits & water and simmer over medium-low heat, stirring often to prevent sticking until all water is absorbed, approx. 30 minutes. Grits should be cooked through, be VERY thick, and no longer crunchy in center.

Add shredded parmesan and salt & pepper. stirring until completely combined. Grits should be very firm, not saucy, and your spoon should almost stand up on its own in the pan! Line a sheet tray with parchment paper or plastic wrap, pour grits onto tray and spread 1/4 inch thickness, fold over paper to cover top and smooth. Note: Makes approx. 30 grit cakes.

Refrigerate at least 2 hours or overnight until firer. Cut grits into 1 1/2" squares, heat cast iron or non-stick skillet, use butter to pan fry grit cakes over medium-high heat until golden brown. Toss baby arugula with balsamic vinegar. Top toasted grit cakes with additional shaved parmesan cheese and Oven Roasted Tomato Jam.

Serve warm & enjoy!

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