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Cheesy Roasted Corn and Grits Cakes are a delightful fusion of flavors that celebrate the heartiness of grits and the sweetness of corn. This dish offers a comforting texture and a rich, cheesy taste that is sure to please both family and friends. Originating from Southern cuisine, these cakes are a perfect representation of how simple ingredients can come together to create something extraordinary. The combination of creamy grits and fresh corn kernels results in cakes that are versatile enough to serve as an appetizer or a side dish, making them an excellent addition to any meal.

Roasted Corn & Cheddar Grits Cakes

Discover the mouthwatering delight of Cheesy Roasted Corn and Grits Cakes, a perfect blend of Southern comfort and gourmet flavor. This easy-to-follow recipe showcases the creamy texture of grits paired with sweet corn, sharp cheddar cheese, and fresh herbs. Ideal as an appetizer or side dish, these cakes promise satisfaction and nostalgia in every bite. Join the culinary adventure and impress your guests with this versatile dish that's both delicious and nutritious.
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Ingredients
  

1 cup quick-cooking grits

4 cups vegetable broth

1 cup sharp cheddar cheese, shredded

1 cup fresh corn kernels (or frozen, thawed)

1/2 cup green onions, chopped

1/4 cup fresh parsley, chopped

2 large eggs

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup all-purpose flour (plus extra for dusting)

Oil for frying

Instructions
 

Cook the Grits: In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the grits, reducing the heat to low. Stir constantly until thickened, about 5-7 minutes. Remove from heat and stir in shredded cheddar cheese, fresh corn kernels, chopped green onions, chopped parsley, garlic powder, smoked paprika, salt, and pepper to taste. Let cool for about 10-15 minutes.

    Incorporate Eggs and Flour: Once the mixture has cooled slightly, add in the eggs and mix well. Gradually fold in the flour until fully incorporated. The mixture should be thick but manageable.

      Shape the Cakes: Lightly flour your hands and take a scoop of the grits mixture. Form small patties (about 2-3 inches wide). Place them on a parchment-lined tray and refrigerate for at least 30 minutes to help them firm up.

        Prepare for Frying: In a large skillet, heat oil over medium heat. You want enough oil to cover the bottom of the skillet.

          Pan-Fry the Cakes: When the oil is hot, carefully place the grits cakes in the skillet, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Adjust heat if necessary to avoid burning.

            Drain and Serve: Transfer the fried cakes to a paper towel-lined plate to drain excess oil. Serve warm, garnished with additional chopped green onions or parsley, and alongside a tangy dipping sauce if desired.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour (including cooling and frying) | 4 servings