White Cheddar Grit Cakes with Smoked Tomato Pepper Sauce

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 to 3 tablespoons of the sauce over the cakes. Serve hot.