Seared Grit Cakes with Crisp Country Ham and Chiffonade of Collards

Crisp Country Ham and Chiffonade of CollardsRecipe By: Jeff Bacon CEC CCA AAC
Serving Size: 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds collard greens -- fresh
1 pinch salt and pepper
1/2 pound country ham -- sliced
2 tablespoons parmesan cheese -- shredded
Cheese Grit Cakes
1 teaspoon canola oil

Prepare cheese grit cakes as directed

Place country ham on a pan and brown in a hot oven.
Remove to cool slightly.

Clean collard greens and trim out ribs

Roll collard leaves into tight tubes and cut into chiffonade. (Very thin strips)

Heat canola oil until smoke point

Add collards to hot oil and stir rapidly while adding salt and pepper

Remove as soon as all collards are slightly wilted and bright green.

Break or cut crisp ham into pieces approximately the same size as the grit cakes.

Top each seared grit cake with: 1 piece of ham, 1 bunched tablespoon of collards,
1 pinch of parmesan cheese.

Yield:
"36 ounces"


Cheese Grit Cakes

Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups grits -- white stone ground
3 cups stock -- chicken
1 1/2 cups heavy cream
1/2 cup sweet onion -- finely diced
1 clove garlic -- minced
1 teaspoon coarsely ground pepper
1 cup cheddar cheese -- white sharp
1/2 cup parmesan cheese -- shredded
1/4 cup scallion -- chopped
1 tablespoon butter
1 tablespoon canola oil

Melt butter and sweat onion and garlic until soft

Add grits and stir into fat and aromatics

Add stock and simmer on low until liquid is absorbed

Add cream and pepper and simmer on low until smooth and creamy.
Total cook time will be 35-45 minutes so extra stock may be needed
if grits get too thick too fast or take longer to soften.

When grits are completely done and thick add in cheeses and scallion

Pour into greased 1/2 sheet pan lined with parchment, spread evenly

Chill overnight then when very firm (a few minutes in the freezer may be needed)
cut into 1 inch rounds with a metal circular cookie or biscuit cutter.
Return to cooler until ready to sear.

Heat canola oil in a non stick skillet until very hot

Sear cakes quickly on both sides and place on platter to serve or top.

Yield:
"24 ounces"