Limestone Grit Cakes

Limestone Grit Cakes


2 T  Shallots
2 T  Garlic
1 ¼  Ear of Corn (Fresh)
3 C Chicken Stock
½ T Cajun Season
3/4 C   Weisenberger Grits
1/ 4 C Butter (Whole)
¼ C  Gethsemani Cheese (Gruyere or any mild white cheese will work)
Salt 'n Pepper (to taste)

  1. Saute shallots and garlic.

  2. Add corn & chicken stock, cook until corn is tender.

  3. Reduce heat and add Cajun seasoning & grits.

  4. Cook slowly until grits are tender. Remove from heat and whisk in cheese & butter.

  5. Season and spread evenly on sheet pans.

  6. Put sheet pan in refrigerator for several hours, until mixture coagulates.

  7. Once the mixture has cooled, use a round cookie cutter to cut into round patties.

  8. Dredge in flour and deep fry.

The Limestone Restaurant is located at 10001 Forest Green Blvd., and is open Monday through Friday, from 5 to 10 p.m.

Price Range:  $12 - $25

Co-Owners & Executive Chefs Jim Gerhardt & Michael Cunha