Fish and Grits
2 tbsp. butter
1 c. stone ground grits
2 tbsp. olive oil
2 to 3 c. fish mixture*
1 c. whole milk
2 tsp. garlic powder
3/4 c. shredded Parmesan cheese
1 c. diced cherry/grape tomatoes
1/4 c. Cilantro Aioli*
Salt and pepper, to taste
Bring 3-1/2 cups of water and butter to a boil.
Add grits, reduce heat and simmer for 20 minutes, or until water is absorbed.
In a medium skillet, add olive oil.
Shape remaining fish mixture into small rounds, then pan fry them on each side for about 2 minutes, or until done.
Once water is absorbed, stir milk into grits and cook for an additional 5 to 10 minutes, stirring occasionally until milk is absorbed.
To finish the grits, add garlic powder, Parmesan cheese and salt and pepper to taste.
Garnish grits with diced tomatoes and remaining Cilantro Aioli and serve alongside fish cakes.