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Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish (Bobby Flay) Recipe

Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish (Bobby Flay) Recipe

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Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish (Bobby Flay)

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Ingredients:

Serving

2 tbsp 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
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 tbsp honey
4 tbsp canola oil
1 tbsp finely chopped fresh cilantro leaves
salt
freshly ground black pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4401.27 Kcal (18427 kJ)
Calories from fat	1333.82 Kcal
		% Daily Value*
Total Fat	148.2g	228%
Cholesterol	1261.87mg	421%
Sodium	6324.13mg	264%
Potassium	110.5mg	2%
Total Carbs	523.8g	175%
Sugars	463.7g	1855%
Dietary Fiber	22.16g	89%
Protein	207.65g	415%
Vitamin C	11.5mg	19%
Iron	1.4mg	8%
Calcium	33.4mg	3%

Amount Per 100 g
Calories	1080.96 Kcal (4526 kJ)
Calories from fat	327.59 Kcal
		% Daily Value*
Total Fat	36.4g	228%
Cholesterol	309.92mg	421%
Sodium	1553.22mg	264%
Potassium	27.14mg	2%
Total Carbs	128.65g	175%
Sugars	113.89g	1855%
Dietary Fiber	5.44g	89%
Protein	51g	415%
Vitamin C	2.8mg	19%
Iron	0.3mg	8%
Calcium	8.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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