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When it comes to comfort food that marries tradition with modern culinary flair, few dishes can rival Roasted Corn & Cheddar Grits Cakes. This versatile appetizer or side dish is not only a crowd-pleaser but also a celebration of Southern cooking. The crispy exterior, combined with a creamy, cheesy interior, makes these grits cakes an irresistible addition to any meal. Whether served at a festive gathering or enjoyed as a simple weeknight side, they embody the spirit of Southern hospitality and creativity in the kitchen.

Roasted Corn & Cheddar Grits Cakes

Discover the irresistible blend of flavors in Roasted Corn & Cheddar Grits Cakes, a delightful Southern dish that brings comfort and creativity to your table. With a crispy exterior and a creamy, cheesy interior, these cakes make a perfect appetizer or side dish for any occasion. Easy to prepare and bursting with flavor, they transform simple grits into a gourmet experience. Explore the joy of cooking this versatile and satisfying dish that's sure to impress your guests!
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Ingredients
  

1 cup fresh or frozen corn kernels, thawed

1 cup water

1 cup whole milk

3/4 cup coarse cornmeal

1 cup sharp cheddar cheese, shredded

1/4 cup green onions, finely chopped

2 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional for a smoky flavor)

1/4 cup all-purpose flour, for dusting

Vegetable oil, for frying

Fresh cilantro, for garnish (optional)

Instructions
 

Roast the Corn: Preheat your oven to 400°F (200°C). Spread the corn kernels in a single layer on a baking sheet. Roast in the oven for 15-20 minutes, stirring halfway through, or until they are lightly charred and fragrant. Remove from the oven and set aside to cool.

    Cook the Grits: In a medium-sized saucepan, combine the water, whole milk, salt, and garlic powder. Bring the mixture to a rolling boil over medium heat. Gradually whisk in the coarse cornmeal, reducing the heat to low. Continue stirring constantly for about 5-7 minutes, until the mixture thickens to a creamy consistency.

      Combine Ingredients: Once the grits have thickened, remove the saucepan from heat and stir in the roasted corn, shredded cheddar cheese, chopped green onions, and smoked paprika (if using). Mix well until the cheese is fully melted and all ingredients are incorporated.

        Chill the Mixture: Pour the grits mixture into a greased 9x9 inch square dish (or similar sized container). Spread it evenly and allow it to cool at room temperature for about 30 minutes. After cooling, cover with plastic wrap and refrigerate for at least 1 hour to firm up the mixture.

          Form the Cakes: Once chilled, carefully turn the set grits out onto a cutting board. Use a knife or cookie cutter to cut the mixture into squares or circles. Lightly dust each grits cake with flour to prevent sticking when frying.

            Fry the Cakes: In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan. Once the oil is hot, add the grits cakes in batches, taking care not to overcrowd the pan. Fry each cake for approximately 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to transfer the fried cakes to a plate lined with paper towels to drain excess oil.

              Serve: Arrange the crispy grits cakes on a serving platter and garnish with fresh cilantro if desired. Enjoy these delicious bites warm, whether as an appetizer or a savory side dish!

                Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4 servings

                  - Presentation Tips: For an appealing presentation, serve the grits cakes with a drizzle of your favorite hot sauce or a dollop of sour cream alongside for dipping.