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Graham Elliot's Grit Cakes with Grilled Corn

You'll have no beef with this twist on corn on the cob
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"Corn on the cob and a deliciously juicy peach are Southern traditions that go back as far as one can remember. These grit cakes scream old-style country cooking. The crisp, sweet taste of Mike's Hard Peach Lemonade cuts through the starchiness of the grits, providing a satisfying palate cleanse." — Graham Elliot

To see more recipes, go to "Reinvented American Classics."

Graham Elliot's Grit Cakes with Grilled Corn

Recipe adapted from Graham Elliot, Graham Elliot Bistro, Chicago

Yield: 6 servings

Prep Time: 30 minutes, plus chilling time

Cook Time: 55 minutes

Total Time: 1 hour and 25 minutes, plus chilling time

Ingredients

4 ears corn, shucked

Olive oil, plus more for rubbing

Kosher salt and freshly ground black pepper, to taste

½ cup (1 stick) unsalted butter

1 small onion, diced

2 garlic cloves, sliced

1 quart (4 cups) whole milk

1 cup artisan grits

1 cup all-purpose flour

¼ cup canola oil

Directions

1. Prepare a charcoal or gas grill for medium-hot cooking.

2. Rub each ear of corn with some olive oil. Season with salt and pepper. Grill, turning often, until each ear is lightly charred, 6 to 8 minutes. Slice the corn kernels off the cobs and set aside. Makes 2 cups.

3. In a medium saucepan over medium-high heat, melt the butter. Add the onions and garlic, and cook, stirring often, until the onions are translucent, 5 to 6 minutes. Add the milk and 2 tablespoons of salt and bring to a simmer. Slowly whisk in the grits, making sure they don't clump. When all the grits are in the pot and the mixture is smooth, lower the heat to low and cook, stirring often, until the grits are thick and creamy, 25 to 30 minutes.

4. Fold half the grilled corn into the grits, then pour the mixture onto a baking sheet lined with parchment paper. Using a rubber spatula, spread the grits out as evenly on the baking sheet as you can. Chill in the fridge for at least 2 hours until the grits have set.

5. Using a paring knife, cut the cooled grits into 2½-inch circles. Lightly dust them with the flour and set aside.

6. In a medium skillet over medium-high heat, add half of the canola oil. When the oil is hot, gently sauté the grit cakes for 2 to 3 minutes on each side, until golden brown. Season with a little more salt. Repeat with the remaining oil and grit cakes. Top the grit cakes with the remaining grilled corn and serve.

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