Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish

Name: Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps canola oil, plus more for grilling the cakes; 4 Tbsps canola oil; 240 milliliters dry white wine; 2 ears perfectly grilled corn, kernels removed; 6 ears perfectly grilled corn, kernels removed; 1 Tbsp finely chopped fresh cilantro leaves; 2 cloves garlic, finely chopped; 159 grams white stone-ground cornmeal; 1 Tbsp honey; 2 limes, juiced; 1 medium Spanish onion, finely diced; 2 poblano chiles, grilled, peeled, seeded and finely diced; 1 small red onion, finely diced; 4 servings Salt; 940 milliliters shrimp stock (chicken stock or vegetable stock can be substituted)

Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish requires roughly 3 hours and 30 minutes from start to finish. One portion of this dish contains approximately 11g of protein, 26g of fat, and a total of 610 calories. For $4.32 per serving, you get a dessert that serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. If you have pepper, onion, cornmeal, and a few other ingredients on hand, you can make it.

Instructions

Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Heat the oil in a medium saucepan over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook until soft, about 3 minutes.

Ingredients you will need

Onion

Add the garlic and cook for 30 seconds.

Ingredients you will need

Garlic

Add the wine and cook until completely reduced.

Ingredients you will need

Wine

Add the stock and bring to a boil. Slowly whisk in the cornmeal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours.

Ingredients you will need

Salt And Pepper

Corn Kernels

Cornmeal

Spread

Stock

Water

Equipment you will use

Wooden Spoon

Whisk

Frying Pan

Cut the cornmeal mixture into even squares.

Ingredients you will need

Cornmeal

Heat the grill to high.

Equipment you will use

Grill

Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side.

Ingredients you will need

Salt And Pepper

Canola Oil

Equipment you will use

Grill

Remove to a plate and top each cake with some of the relish.

Ingredients you will need

Relish

Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Chili Pepper

Honey

Onion

Corn

Cooking Oil

Equipment you will use

Bowl

Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.

Ingredients you will need

Relish

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 2Tbsps

canola oil, plus more for grilling the cakes 4Tbsps

canola oil 240milliliters

dry white wine 2

ears perfectly grilled corn, kernels removed 6

ears perfectly grilled corn, kernels removed 1Tbsp

finely chopped fresh cilantro leaves 2cloves

garlic, finely chopped 159grams

white stone-ground cornmeal 1Tbsp

honey 2

limes, juiced 1medium

Spanish onion, finely diced 2

poblano chiles, grilled, peeled, seeded and finely diced 1small

red onion, finely diced 4servings

Salt 940milliliters

shrimp stock (chicken stock or vegetable stock can be substituted)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Bodegas Naveran Dama Cava with a 5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Bodegas Naveran Dama Cava

One of only a few vintage Cavas made in Spain. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months.Caves Navera´n is a premium Cava producer that uses estate-grown grapes. Navera´n Dama is a Cava masterpiece, a combination of Chardonnay, which gives the wine body and volume, and Parellada, which imparts a zesty, bright character that cuts through the buttery roundness of the Chardonnay. Champagne lovers will enjoy this Mediterranean "farmer's fizz" with oysters, raw tuna and sushi. Its fresh acidity also compliments fruit desserts, especially peaches and sliced oranges.