MOINK Balls & Grits

Once on business trip to Savannah, Georgia I was treated to one of the most amazing dishes I’ve ever had cross over my lips…Shrimp & Grits.

I ate Shrimp & Grits about a half dozen times during that trip, but the most fantastic version was at a restaurant on River Road that made the grits into a fried cake and then served the shrimp and gravy over the top.  It was simply amazing.

For over a year now I have wanted to try and recreate this dish, but could never find a recipe with fried grits.  Recently I happened to pick up a box of grits in the store and right there on the back of the box was a recipe for fried grits.  So with some MOINK Balls on hand I set out to create something a little different for dinner.

MOINK Balls & Grits

Fried Grits

• 4 cups water
• 1 teaspoon salt
• 1 cup quick cooking grits

Bring water and salt to a boil in a medium saucepan, stir in grits slowly.  Reduce heat to low and cover.  Cook until done, about 5 to 8 minutes.  Stir occasionally.

Pour the grits into a loaf pan, refrigerate about an hour.  Remove from pan and cut into 1/2 slices.

Grease a large skillet and fry slices over medium heat 4 to 5 minutes on each side or until golden brown.

I did my grits a little different than the instructions. After cooking the grits I pour them into a 9 X 13 baking dish and after cooking them I cut them into rounds before frying.

“Gravy Recipe”

• 5 to 6 MOINK Balls
• 3 slices of smoked bacon
• 1/2 cup onion, chopped
• 2 tablespoons celery, chopped
• 2 tablesppons green bell pepper, chopped
• 1  clove garlic, finely chopped
• 1 bay leaf
• 1 pinch of dried thyme
• 1 1/2 tablespoons flour
• 1 1/2 cups vegetable stock*
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 4 oz cheddar chees, shredded
• Hot Sauce to taste
• Salt and pepper to taste

In a non-stick skillet cook the bacon over medium heat until crisp.  Remove the bacon, reserving the drippings in the pan.  Saute the onions, celery and pepper until softened.  Add garlice, thyme and bay leave and cook for 1 minute more.

Increase heat to high, add the white wine and cook until evaporated.  Reduce heat to medium and sprinkle with flour, mix thoroughly and cook, stirring frequently with a spatula for 3 minutes, scraping the bottom to prevent burning.

Add vegetable stock and tomato paste whisk viforously to avoid lumps.  Bring to a simmer and stir in cream and cheese.  Add salt, pepper and hot sauce to taste.  Add the MOINK Balls and heat through.

Place friend grits cake in a bowl and pour MOINK Balls and gravy over the top.  Garnish with chopped green onion and serve while hot.

* To convert this recipe to the traditional Shrimp & Grits all you have to do is substitute clam juice for vegetable stock and add 12 ounces of 15/18 count shrimp that have been sauteed in butter until done.