Fried Grit Cakes with Prosciutto & Derby Mayonnaise
1 large egg yolk, at room temperature
1½ tsp. Dijon mustard
Juice of ½ lemon
1 cup grapeseed oil
2 tsp. Kentucky Derby Red Wine Blend
1 tsp. salt
¼ tsp. black pepper
In a small bowl, whisk together egg yolk, mustard, and lemon juice. Whisking constantly, drizzle in 1 cup grapeseed oil in a slow, steady stream until emulsified.
Whisk in the Kentucky Derby Red Blend, season with salt and pepper. Set aside.
Place mayo into a bowl. Add a dollop of mayo on top of the grit cakes.
Fried Grit Cakes with Prosciutto
2 cups water
1¼ cup milk
1 tsp. salt
1 cup quick cooking grits
¼ cup unsalted butter
12 slices of prosciutto
Extra virgin olive oil
In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed.
Let the pot return to a boil, lower to medium heat, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. 3. Stir in the butter.
Line a 11.5” x 8” baking pan with parchment paper. Spray parchment with cooking spray and set aside.
Pour grits into the parchment lined baking pan and spread the top so it’s smooth.
Wrap up grits and place in the refrigerator for about an hour, or until grits have hardened.
Take the grits out of the pan, with the parchment still attached and cut into even squares.
Drizzle olive oil in a non-stick pan on medium high heat. Remove grit cakes from baking pan and place in non-stick pan, in a single layer. Cook grit cakes until each side forms a crust, about 4-5 minutes per side.
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