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1
Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan.
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2
Simmer uncovered for 30 minutes.
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3
It will be liquid.
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4
Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches.
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5
Mix cold water and cornstarch and stir into chutney.
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6
Cook, stirring, about 30 seconds.
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7
You may want to add more cornstarch water if you prefer a thicker product
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8
Boil water and add salt.
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9
Slowly stir in grits.
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10
Cook until thick.
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11
Remove from heat and add butter, cheese, cayenne and beaten egg.
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12
Set aside to cool slightly, then refrigerate.
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13
When the mixture is cold, form into patties about 4-inches across and 1inch thick.
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14
Place flour on a wide plate, eggs in another plate and crumbs in another plate.
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15
Dip patties first into flour, then into eggs, then cover with bread crumbs.
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16
Chill 30 minutes or up to overnight.
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17
Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides.
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18
Yield: 6 grit cakes
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19
Saute peppers in olive oil until tender and set aside.
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20
Add shrimp and saute just until cooked through.
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21
Place a ladle of warmed chutney on a plate.
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22
Place grit cake in the middle.
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23
Arrange the shrimp around and sprinkle with peppers and cilantro Yield: 6 servings
