This meal was a lesson in reducing food waste for me. Leftover grits were headed to the trash, but I stopped and incorporated them into a salad. The idea was a vegetarian version of a crab cake salad. It turned out delightfully well and I can't wait to eat it again.
If you don't have leftover grits, make some and let them sit to firm in the fridge for 30 minutes or so.
"Double the recipe to serve two people."
Notes: Bread crumbs are seasoned. Neutral oil is grape seed.
SPINACH SALAD WITH QUICK GRITS CAKES
Ingredients: 3 cups baby spinach, 4-5 sliced radishes, 1/4 cup crumbled Feta cheese, 1 cups cooked grits, chilled, 2 green onions or scallions, pinch of salt and pepper, 1/2 tsp. dried mustard, 1 beaten egg, 1 cup bread crumbs, 1-2 tbsp. olive oil. Honey Mustard Dressing: 1/2 cup yellow mustard, 1/4 cup honey, 1 tsp. neutral oil.
Serves 1 well.
1. Make grits cakes: Slice green onion thinly, both white and green parts. Stir together with cold grits, salt, pepper and dried mustard. Form 4 patties.
2. Heat olive oil in a non-stick skillet over medium-high heat until glossy. Meanwhile, dip the patties first in beaten egg, then bread crumbs. Fry on both sides until browned and crisp. Remove to paper towel.
3. Layer baby spinach leaves on a plate and top with sliced radish and Feta. Lay cakes on top.
4. Make honey mustard dressing by whisking the ingredients together. Drizzle over the salad.