Grits Croquettes & Summer Tomato Confit

Grits Croquettes & Summer Tomato Confit 

Yield: 15 Croquettes 

Download a printable version of the recipe here.

Ingredients:

167g BSM white grits
946g water or stock 
(SOAK OVERNIGHT)
5g salt
2g black pepper

Batter:
2 large egg yolks
30g whole milk

Dredging:
40g BSM AP flour
85g panko crumbs
3g granulated garlic
3g onion powder
7g salt
3g paprika
Pinches of cayenne
Splash of hot sauce (Crystals used here)
Canola oil for frying

Tomato Confit: (Optional though highly recommended)
2lbs of assorted tomatoes
5 garlic cloves
1 med size onion
Olive oil
Salt to taste
Black pepper to taste
Splash apple cider vinegar

Garnish:
Chopped parsley (optional)
Capers (optional)

Grits cooking method:
Pour the overnight-soaked grits and water into a sauce pan. Add in the salt and pepper. Pour in a splash of olive oil. Cook on medium heat, stirring occasionally for about 45 min until the grits are thick. Pour the grits out onto a parchment lined 6x10 pan. (If you do not have this size pan, a casserole dish of a similar size may work.) Allow the grits to cool completely until they become firm. They can be refrigerated for 2 hrs or overnight.

Croquette instructions:
With a small 3 in round pastry cutter, stamp out all 15 grits rounds. If you do not have a round pastry cutter, cut into even squares or whatever shape you desire! Set aside.
Fill a deep sauté skillet with 3 inches of canola oil. Heat on medium-high heat and clip a fry thermometer to the edge of the skillet or use a kitchen thermometer to check the temperature periodically.
In a small bowl, whisk the two eggs, milk, and hot sauce together. In a separate medium bowl, mix together the dredging dry ingredients.
Once the temperature of the fry oil reaches 340F, take one grits patty at a time and dip into the egg mixture, followed by the dry mixture. Be sure to really press the patty into the dry mix to pick up enough to cover the patty completely. Gently place into the fry oil and fry on each side for 2 min or until both sides are golden brown. Using a slotted spoon, place the croquettes onto a cooling rack stacked on top of a sheet tray. Serve hot! Topping suggestions: remoulade,
marinara, or various relishes, chutneys, etc.

Tomato Confit instructions:
Preheat oven to 350F. Thinly slice the onion. Place the onion slices on the tray and very generously drizzle olive oil, being sure to coat the onions completely. Place in the oven for 12-15 min.

Cut in half and/or quarter the various tomatoes, depending on size. Mince the garlic. Place the tomatoes and garlic on the pan with the onions. Fold around and add more olive oil generously.
Drizzle in a splash of apple cider vinegar. Salt and pepper to taste. Bake for an additional 15-20 min until the tomatoes have blistered and the onions have caramelized in the oil.
Allow to slightly cool, then take 3⁄4 of the mixture and pulse in a food processor. Fold the remaining in with the processed mixture. Serve on top of the grits croquettes. Add chopped parsley and capers for garnish. Joie de vivre!