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Southern cuisine is renowned for its warmth and heartiness, and few dishes embody this spirit quite like Roasted Corn & Cheddar Grits Cakes. This dish not only showcases the rich traditions of the South but also highlights the comfort food experience that grits can provide. The combination of creamy grits, sweet roasted corn, and sharp cheddar creates a unique flavor profile that is both satisfying and versatile. Whether served as an appetizer, side dish, or even a main course, these grits cakes are sure to delight your palate and warm your soul.

Roasted Corn & Cheddar Grits Cakes

Savor the essence of Southern comfort with Roasted Corn & Cheddar Grits Cakes. This delicious dish combines creamy stone-ground grits, sweet roasted corn, and sharp cheddar to create a flavor explosion that works as an appetizer or side dish. Perfectly crispy on the outside and rich on the inside, these grits cakes are sure to impress. Explore the simple preparation method and enjoy a taste of tradition that warms the heart and delights the palate.
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Ingredients
  

1 cup stone-ground grits

4 cups vegetable broth

1 cup whole milk

1 cup roasted corn kernels (can use fresh or frozen)

1 cup sharp cheddar cheese, freshly grated

1/4 cup green onions, finely chopped

2 tablespoons unsalted butter

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup all-purpose flour (for breading)

Olive oil, for frying

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Grits: In a large saucepan over medium heat, bring the vegetable broth and whole milk to a gentle boil. Gradually whisk in the stone-ground grits, then reduce the heat to low. Stir constantly for about 15-20 minutes, or until the mixture becomes thick and creamy. Season with a pinch of salt, then add the butter, smoked paprika, and garlic powder, stirring until fully incorporated and melted.

    Incorporate Corn and Cheese: Once your grits are thickened to a creamy consistency, gently fold in the roasted corn kernels, grated sharp cheddar cheese, and finely chopped green onions. Mix thoroughly until the cheese is melted and all ingredients are evenly distributed.

      Chill the Mixture: Transfer the creamy grits mixture into a shallow dish and spread it out evenly. Cover with plastic wrap and refrigerate for a minimum of 2 hours, or until it has chilled completely and is firm to the touch.

        Form the Cakes: After chilling, take the grits mixture out of the fridge. Use a cookie cutter or a knife to cut it into squares or circles. Lightly coat each piece with all-purpose flour, shaking off any excess flour.

          Fry the Cakes: In a large skillet, heat a generous amount of olive oil over medium heat. Carefully place the grits cakes into the skillet, frying them in batches for about 3-4 minutes on each side, or until they are golden brown and crispy. Add more olive oil to the pan as necessary to ensure even frying.

            Drain and Serve: Once cooked, transfer the grits cakes onto a plate lined with paper towels to absorb any excess oil. Serve them warm and, if desired, garnish with fresh cilantro or parsley for a vibrant touch.

              Prep Time: 30 minutes | Total Time: 3 hours (including chilling time) | Servings: 4-6

                Presentation Tips: For an elegant presentation, stack two or three grits cakes on top of each other and drizzle with a bit of herb-infused oil or hot sauce, adding a sprinkle of fresh herbs on top.