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

TOTAL TIME: 3 hr 30 min
Prep: 30 min
Inactive Prep: 2 hr
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE GRILLED GRIT CAKES:
    • 1 cup white stone-ground cornmeal
    • Salt
    • Freshly ground black pepper
    • 2 ears perfectly grilled corn, kernels removed
      FOR THE GRILLED CORN-GREEN CHILE RELISH:
        • 6 ears perfectly grilled corn, kernels removed
        • 2 poblano chiles, grilled, peeled, seeded and finely diced
        • 1 small red onion, finely diced
        • 2 limes, juiced
        • 1 tablespoon honey
        • 4 tablespoons canola oil
        • 1 tablespoon finely chopped fresh cilantro leaves
        • Salt
        • Freshly ground black pepper
          FOR THE GRILLED GRIT CAKES:
            recipe tools
            • COMMENT ON THIS PROJECT

                  

              Sign in

              All fields are required.

              E-mail Address:

              Password:

              Remember me on this computer

              Signing in

              Please enter your email address and we will send your password

              E-mail Address

              Your password has been sent and should arrive in your mailbox very soon.

              Not a member?

              Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

              It's free and easy.

            • Print Recipe

            Directions

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

            Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.

            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. Cut the cornmeal mixture into even squares.

            Heat the grill to high. 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. Remove to a plate and top each cake with some of the relish.
            Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. 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.

            COMMENT ON THIS PROJECT

                

            Sign in

            All fields are required.

            E-mail Address:

            Password:

            Remember me on this computer

            Signing in

            Please enter your email address and we will send your password

            E-mail Address

            Your password has been sent and should arrive in your mailbox very soon.

            Not a member?

            Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

            It's free and easy.

            Review This Recipe

            You must be logged in to review this recipe.

            Advertisement

            On TV

            *ALL TIMES EASTERN
            ON AIR
            NOW
            TONIGHT
            10:00
            PM

            what's hot

            MasterChef Canada

            Get Cooking Channel on your TV.