Grits Cakes With Sage Butter

• 7 cups water
• 1 cup chicken broth
• 2 teaspoons kosher salt
• 14 teaspoon ground red pepper
• 2 cups stone ground grits
• 13 cup butter, melted
• salt and pepper
• sage butter (recipe follows)

1. Line a 13x9 inch baking pan with aluminum foil, allowing foil to extend over edges of pan.
2. Spray with Pam.
3. Set aside.
4. In a Dutch oven, bring 7 cups water, broth, salt and red pepper to a boil over medium-high heat.
5. Gradually stir in grits; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and tender, 30 to 40 minutes.
6. Pour into prepared pan.
7. Let cool slightly.
8. Cover, and refrigerate until firm, approximately 4 hours.
9. Using foil edge as handles, remove grits from pan.
10. Trim 1/2 inch from sides of grits, and discard.
11. Preheat oven to 400 degrees.
12. Cut grits into 12 squares.
13. Brush a rimmed baking sheet with melted butter.
14. Place grit squares on prepared pan.
15. Bake for 30 minutes.
16. Using a spatula, gently turn grit cakes over, bake until golden brown, approx 30 minutes more.
17. Place grit cakes on a platter, sprinkle with salt and pepper.
18. Serve warm with Sage Butter.
19. Sage Butter--In a small bowl, combine 1 cup softened butter and 1 tablespoon finely chopped fresh sage.
20. Cover and refrigerate until ready to use.

water, chicken broth, kosher salt, ground red pepper, stone ground grits, butter, salt, sage butter

Taken from www.food.com/recipe/grits-cakes-with-sage-butter-522423 (may not work)