Description
Transform canned sardines into a Southern-inspired feast with this crispy sardines and grits recipe. Complete with Cajun gravy and all the pro tips you need for perfect results every time.
Ingredients
Units
Scale
For Crispy Sardines:
- 2 cans @WildPlanetFoods sardines in olive oil with lemon
- 2 teaspoons Cajun seasoning
- 2 tablespoons dry grits (or cornmeal)
For Cajun Gravy:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup red or green bell pepper (or mixed), diced
- 1/4 cup scallions, whites only, green tops reserved for garnish
- 2 teaspoons Cajun seasoning
- 1 tablespoon tomato paste
- 1 tablespoon all purpose flour
- 3/4 cup stock (vegetable or chicken)
- 1/4 cup whole milk
- 1 tablespoon lemon juice, plus wedges, for serving
For Creamy Grits:
- 1/2 cup grits
- 1 cup water
- 1 cup milk
- Kosher salt, to taste
Instructions
- Prepare grits according to package instructions. Cover and remove from heat.
- While grits are cooking, preheat oven to 400. Drain sardines (keep the olive oil for making sauces or dressings!) and place on baking tray covered in foil. Season top side of sardines generously with 2 teaspoons of Cajun seasoning, then sprinkle with dry grits or cornmeal and bake for 10-12 minutes to heat through and crisp the cornmeal.
- While sardines are baking, melt butter in small skillet and add diced garlic, peppers, scallion whites and remaining 2 teaspoons of Cajun seasoning. Sauté for 3-4 minutes, until veggies are becoming tender and fragrant. Add tomato paste and cook for 2 minutes, letting the paste darken. Sprinkle flour into pan, whisking and cooking for another 2 minutes. Add stock and lemon juice, stirring to lift up any tasty bits stuck to the pan. Let the sauce come up to full simmer and thicken. Remove skillet from heat and add milk, stirring to combine.
- Scoop grits into shallow bowls, leaving a well in the center. Add a ladle of Cajun gravy over the grits, then top with 3-4 crispy sardines and another spoonful of gravy. Top with scallions and serve with a lemon wedge and your favorite hot sauce.
Notes
- Storage: Gravy keeps 3 days refrigerated. Reheat gently with a splash of milk or stock.
- Make Ahead: Gravy can be made up to 2 days ahead and reheated.
- Leftovers: Grits can be reheated with additional milk to restore creaminess. Reheat sardines in the air fryer until crisp or in the oven.
- Save the sardine oil for another use - it's great in salad dressings or for Fresh Herb Salsa Verde.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top and Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 559
- Sugar: 12.2 g
- Sodium: 6210.5 mg
- Fat: 24.4 g
- Carbohydrates: 51.5 g
- Protein: 34.8 g
- Cholesterol: 166.9 mg