CHEF COREY SIBLEY / C&K SOUL FOOD CATERING
1 - 15 1/2 ounce can pink or red salmon
1 - medium onion, finely chopped
2 - large eggs, beaten
1/2 cup - yellow cornmeal
salt and freshly ground pepper to taste
2 - tablespoons butter or extra virgin olive oil
1. Drain juice from salmon. Pour salmon into a medium bowl and using a fork break salmon apart into small pieces.
2. Add onions, beaten eggs, cornmeal, salt and pepper to taste, mix thoroughly. Shape the mixture evenly into four cakes or patties.
3. Heat the butter or oil over medium heat in a medium skillet. Brown salmon croquette patties on both sides, 3-5 minutes on each side. Serve your salmon croquettes hot.
3 cups reduced-sodium chicken broth
1/2 teaspoon salt
1 cup quick-cooking grits
1 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
In a large saucepan, bring the broth, and salt to a boil. Gradually whisk in grits. Reduce heat to low; cook, uncovered, for 25 minutes or until grits become thick, stirring frequently. Stir in the cheeses. Serve hot.