Bloody Butcher Grits Cake Recipe

Cook the grits

Bring 6 cups water and 1 tsp salt to a rolling simmer in a medium saucepan. Slowly whisk in 1.5 cups Moxie grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until grits are thick and tender, 20–30 minutes (time varies with grind). If they tighten too much, stir in up to 1/4 cup more water or some milk.

Enrich and finish

When grits are creamy and cooked, stir in 1 cup whole milk, 3 tbsp unsalted butter, 1 cup grated aged Gouda, 1/2 tsp freshly ground black pepper, and remaining 1/2 tsp fine sea salt (reserve 1 tsp of the total salt for finishing if desired). Stir until cheese and butter are fully incorporated and smooth. Remove from heat and let cool 8–10 minutes.

Bind and chill

Whisk 1 large egg in a small bowl until lightly beaten; stir into the warm grits to help bind. Sprinkle 2 tbsp all-purpose flour over the grits and mix thoroughly to help firm the mixture. Taste and adjust seasoning. Spread the grits into an oiled 8x8-inch (or similar) shallow pan to an even layer about 3/4–1 inch thick. Cover and refrigerate at least 2 hours, or until fully chilled and set (overnight is fine).

Portion and pan-fry

When chilled and firm, unmold the grits block onto a cutting board. Using a 2.5–3 inch round cutter (or a sharp knife), cut into cakes about 3/4 inch thick. Heat a large nonstick or cast-iron skillet over medium heat and add 2 tbsp neutral oil. When oil shimmers, add cakes without crowding. Cook until a deep golden crust forms, 3–4 minutes per side, pressing gently with a spatula for even contact. If cakes are browning too fast, reduce heat to medium-low. Transfer cooked cakes to a wire rack and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

In a small saucepan over medium heat, melt 2 tbsp butter. Add 1 finely minced shallot and 1 minced garlic clove and sweat gently until translucent and soft, about 2–3 minutes — do not brown.

Deglaze the pan with 1/4 cup dry white wine (or 1/4 cup stock); simmer until mostly evaporated, about 1–2 minutes. Add 1 cup low-sodium chicken or vegetable stock and bring to a gentle simmer.

Reduce the stock until slightly syrupy, about 6–8 minutes. Stir in 2 tbsp chopped fresh tarragon and 1 tsp lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. If you prefer a slightly thicker jus, whisk 1/2 tsp cornstarch with 1 tsp cold water to form a slurry and stir into the simmering jus; cook 1 minute to thicken. Taste and adjust acidity or seasoning. Keep warm until serving.

Place two warm grits cakes per serving on plates. Spoon 1–2 tbsp warmed tarragon jus around and slightly over the cakes. Sprinkle each cake with a little extra grated Gouda (about 1 tbsp) and garnish with microgreens or chopped chives and a tarragon sprig.

Serve immediately while cakes are crisp and jus is warm. Leftover grits cakes can be refrigerated up to 3 days; re-crisp in a skillet or oven (400°F / 200°C) for 8–10 minutes.