Coast Cooking

Coast Cooking: Try these grit cakes

Fresh corn is in season again. A cob wrapped in tin foil, seasoned and buttered, and roasted over a fire is my favorite way to cook it. 

Even boiled and buttered, fresh corn on the cob is good, but when you start to take the fresh kernels off the cob, the potential for something really good increases dramatically. 

Try sautéing fresh corn, onion, garlic, and bell peppers, with lots of black pepper, and you will have a wonderful side dish. 

Another good idea is to add roasted corn to mashed potatoes and make pancakes out of them. But roasted corn, a little bacon, and a few other things, added to grits is one of my favorites. The corn adds a delightful crunch and texture. The other good things just make it even better.


1 cup raw grits

2 cups cream

2 cups chicken stock

1 cup whole corn

1/2 cup chopped onion

2-4 strips bacon or 1/4 cup chopped sausage

2-4 chopped cloves of garlic

Combine the stock and cream and bring to a simmer. Slowly whisk in the grits and simmer until done, 20-30 minutes. Add more hot liquid as needed. Sauté the bacon until done, remove and chop. Add the corn to the pan and cook for 10 minutes, add the onions to the pan and cook until soft, add the garlic and cook 2 minutes more. Combine the grits and other ingredients and mix well. Place in muffin pan and let sit until firm. Remove and serve warm.