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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Yellow Grits | 4 | teaspoons | salt | 3/4 | cup, shredded | sharp white cheddar cheese | 1 | tablespoon | butter | 1/4 | cup, chopped | green onions | 4 | slice cooked | bacon, chopped and cooked and drained of fat | 2 | cloves | garlic minced | 1/4 | teaspoon | onion powder | 1/4 | teaspoon | Paprika | 1/4 | teaspoon | black pepper | 1/2 | teaspoon | Cajun Spice Mix |
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Steps
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Sequence
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Step
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| | 1 | Bring 4 cups of water to a rolling boil. | | 2 | Pour in grits, reduce heat to medium and stir until thick, about 5 minutes. | | 3 | Add butter and salt, reduce heat to low. (IMPORTANT: We all know butter is wonderful, but adding more will effect the tot shape. | | 4 | Mix in green onion, bacon, cheese, garlic, paprika, black pepper, onion powder, and Cajun seasoning. Note that these flavors will intensify as they marinate in the fridge. | | 5 | Pour grits into a 9×12-inch pan. Spread the mixture out with a spatula so there is a 1 to 1 ½ inch-thick layer of grits. | | 6 | Chill in the fridge for at least 4 hours and up to 24 hours. | | 9 | To make the tots, take a tall shot glass, then press and rotate into the grit cake and pull out the tot. | | 10 | Place tots on parchment-lined baking sheet | | 11 | Bake on the top rack for 20 minutes or until golden brown. |
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