How to Use up Leftover Grits: Salmon and Broccolini with Pan-fried Grit Cakes

When I talk to a lot of my friends who live by themselves, they often tell me that they never cook because it's "just them." They think it's depressing to cook for themselves. This is a sentiment I really do not understand. When I lived alone, I cooked for myself all the time. It was a great way to unwind at the end of the day. I'd sit at the table, eat with real silverware, and enjoy myself. It wasn't sad or depressing. It was relaxing.

To me, there's no reason not to enjoy a meal when you're at home by yourself. It's like saying your house isn't worth decorating because you're the only one who lives there. As far as I am concerned, cooking a nice meal for yourself is just another way of taking care of yourself. Don't you deserve it?

Now, in addition to having a good dinner at home, one of my big things is eating a proper lunch during the work week. It drives me crazy when I see people eat snacks from a vending machine in front of the computer and call it lunch. Admittedly, since I work from home, I am able to make my lunch a more leisurely and enjoyable occasion than most, but making yourself something yummy as a way to break up the day isn't that much harder than slapping another Lean Cuisine in the microwave. Before I became a freelancer, years ago, I worked in an office where my co-workers oohed and ahed over the things I packed for lunch. And they were just my leftovers from dinner the night before. Lunch might have been "just for me," but that didn't mean I couldn't make it a healthy, balanced, and delicious meal.

Today, as I was scrounging around the fridge for my lunchtime ingredients, I spotted some leftover grits I had stashed from the weekend's breakfast. If there's one thing I hate, it's wasting food, so I am always looking for ways to repurpose leftover ingredients. I looked at the little fillet of salmon and some steamed broccolini I had been planning on heating up and thought: "shrimp and grits are good. So, why not salmon and grits?" Since the grits were cold, I figured I could fry them up like polenta. And you know what? It worked! Happy lunch hour to me!

Honestly, what's depressing about this?

To make the salmon, simply season it with salt and pepper and a drizzle of olive oil and sear in a hot pan with olive oil for about 4 minutes per side depending on how rare done you like your salmon.

For the broccolini, bring to a boil with water and a pinch of salt and cook until tender crisp. Shock in an ice water bath if you like, or, simply drain and place on a serving platter. Broccolini is delicious served at room temperature.

Now, for the GRIT CAKES!



Pan-fried Grit Cakes

Ingredients:
Leftover grits
drizzle of canola
salt and pepper to taste

Special Equipment:
A well-seasoned cast iron skillet

Instructions:
Heat skillet over medium high heat and drizzle a little canola oil to coat the bottom of the pan. When it is glistening, add in your grits and press down gently with a spatula. Let them cook over the medium high heat for about 5 minutes, then flip and cook three to five minutes more, or until golden on both sides. Note: if you have to work to get the grits up from the bottom of the pan, it means they're not ready to flip yet. Be patient! When they're ready to go, they'll tell you.

Remove grit cakes from the pan and sprinkle with a little salt and pepper, if desired. Serve piping hot!