Mascarpone Grits Cakes Recipes

Steps:

• Grease a 13x9 inch baking pan with butter or cooking spray.
• In a big saucepan, bring the milk, half-and-half, butter, and salt to a boil.
• Decrease heat to medium and gradually whisk in grits.
• Whisk constantly until cooked and thickened (follow package directions for cooking time, which will depend on the type of grits you use).
• Whisk in the parmesan, mascarpone, and pepper until well blended.
• Pour the grits into the prepared pan and refrigerate until set, about 1 hour.
• 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).
• Grease a large skillet with cooking spray and place over medium heat.
• When the skillet it hot, cook the cakes in batches, leaving a little space between each one in the pan.
• Fry the cakes for 2-3 minutes per side, or until browned and crisp.
• Serve immediately.

Steps:

• In a 5-quart pot, combine the milk, stock, and garlic. Generously season the mixture with salt. Pour the grits into the cold liquid and bring the mixture to a boil, whisking constantly. Immediately reduce the heat to a simmer and continue to stir until the grits are soft and creamy, at least 20 minutes. If necessary, add more stock to continue cooking the grits. Stir in the butter, mascarpone, and herbs.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.
• Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.
• Unmold the grits mixture and slice or cut into the desired shapes.