White Cheddar Grit Cakes with Smoked Tomato Pepper Sauce

  • Active Time 35m
  • Total Time 1h

Serves 8


  • For the Grits:
  • 1 tablespoon salted butter
  • 2 eggs
  • 1/4 cup milk
  • 1 cup grated white cheddar cheese
  • 4 cups chicken stock
  • 1 teaspoon finely chopped garlic
  • 1 cup grits
  • Salt and freshly ground white pepper
  • 1 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • For the Tomato Pepper Sauce:
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 Anaheim chili pepper
  • 1 tomato
  • 4 tablespoons vegetable oil, divided
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons dry mustard
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped red onion
  • Salt and freshly ground black pepper


Preheat the oven to 475 degrees F. Grease a jelly roll pan with the butter. In a medium bowl, whisk together the eggs and milk until smooth. Add the cheese and set aside.

In a large pot over high heat, bring the chicken stock to a boil. Add the garlic. Slowly add the grits, stirring constantly. Reduce the heat to low and continue to cook, stirring constantly, until the grits are tender and become creamy, about 10 minutes. Slowly add the egg and cheese mixture, stirring to avoid scrambling the eggs. Season to taste with the salt and pepper. Pour the grits mixture into the jelly roll pan and bake in the oven until the grits set, about 10 minutes. Set aside to cool and then refrigerate until chilled.

TO PREPARE THE SAUCE: Place the whole peppers and tomato in a roasting pan and drizzle 1 tablespoon of the oil over the vegetables. Roast in the oven, turning often, for 25 minutes, or until the vegetables become charred all over. Remove the vegetables from the oven and set aside to cool. Peel and seed the peppers, chop and place them into a bowl. Core the tomato, chop and add to the peppers. Set aside.

In a small bowl, whisk the sugar, vinegar, lemon juice and dry mustard together. In a medium saucepan over medium heat, heat 3 tablespoons of oil and sauté the garlic and onion for 5 minutes. Add the peppers and tomatoes and cook for 3 minutes, or until the excess liquid has reduced and thickened. Add the sugar-vinegar mixture and continue to cook for 5 minutes. Season to taste with the salt and pepper.

TO SERVE: Cut the grit cakes into the desired shape--squares, circles (cut out with a cookie cutter), or diamonds. In a large nonstick skillet, over medium-high heat, heat the 3 tablespoons of oil. Lightly dredge the cakes in the flour and sauté the cakes, 2 minutes per side, or until golden. Place two cakes in the center of a plate and pour 2-3 tablespoons of the sauce over the cakes. Serve hot.

Recipe courtesy of The Grouse Mountain Grill in Beaver Creek, Colorado. Executive Chef Rick Kangas

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 6024

nutrition information per serving

390 calories; 20g total fat; 72mg cholesterol; 210mg sodium; 40g carbohydrates; 2g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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