Culinary Insitute of New Orleans

Grit Cake
Serves 20

5 cups Water
3-1/2 cups Grits
1 Onion, diced
2 sprigs Rosemary, chopped
2 tsp. Thyme, chopped
1/2 tsp. Pepper Flakes
1 cup Parmesan Cheese
3 oz. Butter
Salt and Pepper to taste

Cook grits in boiling water. Saute onions in small amount of clarified butter. Add herbs, cheese and butter to grits. Pour into greased half pan and chill. Cut into 20 squares when chilled. Then cut each quare in diagonal to form triangle.