Grilled Grit Cakes with Grilled Corn and Grilled Co

Name: Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil, plus more for grilling the cakes; 1 medium Spanish onion, finely diced; 2 cloves garlic, finely chopped; 1 cup dry white wine; 4 cups shrimp stock (chicken stock or vegetable stock can be substituted); 1 cup white stone-ground cornmeal; Salt; Freshly ground black pepper; 2 ears perfectly grilled corn, kernels removed; 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

Servings: persons

2 tablespoons canola oil, plus more for grilling the cakes
1 medium Spanish onion, finely diced
2 cloves garlic, finely chopped
1 cup dry white wine
4 cups shrimp stock (chicken stock or vegetable stock can be substituted)
1 cup white stone-ground cornmeal
Salt
Freshly ground black pepper
2 ears perfectly grilled corn, kernels removed
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

1
Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.
2
Heat the oil in a medium saucepan over high heat.
3
Add the onion and cook until soft, about 3 minutes.
4
Add the garlic and cook for 30 seconds.
5
Add the wine and cook until completely reduced.
6
Add the stock and bring to a boil.
7
Slowly whisk in the cornmeal, stirring until it begins to thicken.
8
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.
9
If the mixture becomes too thick, stir in some water, it should be a pourable consistency.
10
Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly.
11
Cover and refrigerate until firm, at least 2 hours and up to 24 hours.
12
Cut the cornmeal mixture into even squares.
13
Heat the grill to high.
14
Brush the cakes on both sides with some of the canola oil and season with salt and pepper.
15
Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side.
16
Remove to a plate and top each cake with some of the relish.
17
Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper.
18
Let the relish sit at room temperature for at least 30 minutes before serving.
19
The relish can be made 8 hours in advance and refrigerated.
20
Bring to room temperature before serving.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons canola oil, plus more for grilling the cakes, 1 medium Spanish onion, finely diced, 2 cloves garlic, finely chopped, 1 cup dry white wine, and more.

Yes, Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions