Garlicky Grits Cakes with Red Pepper Tapenade

1. 1

   Preheat oven to 350F.

2. 2

   Peel off papery outer layers of garlic, and cut off top fifth.

3. 3

   Lay garlic on piece of aluminum foil large enough to wrap around heads.

4. 4

   Drizzle with olive oil and sprinkle with salt.

5. 5

   Wrap in foil, and roast 40 to 60 minutes, until garlic is tender and golden brown.

6. 6

   Remove from oven, and cool 10 minutes, then squeeze out cloves.

7. 7

   Set aside.

8. 8

   Heat oil in skillet over medium heat.

9. 9

   Add chickpeas and roasted garlic.

10. 10

    Mash chickpeas into oil, leaving some chunky.

11. 11

    Season with salt and pepper.

12. 12

    Add grits and 1 cup water.

13. 13

    Cook 5 minutes over medium heat, stirring frequently, or until grits have thickened.

14. 14

    Transfer to bowl and cool 10 minutes, or to room temperature.

15. 15

    Shape into 8 1/4-cup cakes.

16. 16

    Chill 10 minutes, or until firm.

17. 17

    Coat large nonstick skillet with cooking spray, and heat over medium-high heat.

18. 18

    Add grits cakes and saute 3 to 4 minutes per side, or until golden.

19. 19

    Serve hot, drizzled with about 1 1/2 tsp.

20. 20

    tapenade per cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.