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1
Pour water into a large saucepan and add salt.
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2
Bring to a rolling boil.
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3
Gradually add in the corn grits and stir with a wooden spoon until combined.
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4
Reduce heat to low and continue to cook until mixture thickens, about 30 minutes; stirring often.
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5
Spray a 13x9 pan with a small amount of cooking spray and line it with plastic wrap (allow two ends of the plastic to hang over the end of the dishyoull use it as a handle to remove the grits from the pan once they set up).
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6
Pour the cooked polenta into the lined dish.
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7
Add another layer of plastic wrap on top and smooth it down directly on top of the polenta.
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8
Place dish into the refrigerator to set up; about 2 hours.
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9
Lift the polenta out of the dish using the plastic wrap handles.
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10
Place it on top of a cutting board.
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11
Remove the plastic wrap and, using a round cookie cutter, cut out 6 to 8 polenta circles.
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12
Place a large saute pan over medium heat and add 1 tablespoon of extra virgin olive oil.
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13
When oil is hot, place the polenta circles into the pan.
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14
Cook until a golden crust has formed on both sides.
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15
Remove cakes from pan and top with slices of apples and shredded cheddar cheese.
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16
Season with freshly ground peppercorns and crushed red pepper.
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17
Serve.
