Le Creole Manchego Grit Cake

Le Creole Manchego Grit Cake


1 tbsp. butter

1/2 cup diced onion

1 diced fresh jalapenos

2 cup fresh corn

5 cup milk

1 3/4 cup stone ground grits

2 cup grated manchego cheese

1 tbsp. salt

1 1/2 tbsp. sugar


1. Sauté onion and jalapeño in butter until tender

2. Add milk and corn and bring to a simmer

3. Whisk grits into milk until incorporated. Stirring often

4. Reduce heat to simmer and cook for approximately 30-45 min or until thickened

5. Remove for heat and fold in cheese and seasonings.

6. Pour grits into greased 2 in deep pan and place in cooler until firm

7. Cut squares out of cooled grits and drop into 350 degree fryer and fry until golden brown

8. Place grit cake on plate and top with beurre blanc sauce (see recipe below)

BBQ Beurre Blanc


1 cup heavy cream

1 cup BBQ base (see recipe below)

1 tbsp. butter


1. Place cream in sauce pot and reduce by half

2. Fold in BBQ base and mix until incorporated

3. Remove from heat and whisk in butter until well blended.

4. Remove from heat and store in warm area

Amber BBQ Base


2 tbsp. butter

1/2 cup minced garlic

1/2 cup fresh rosemary

2 Tin Roof amber ale

2 cup tomato paste

1 cup hot sauce

2 cup Worcestershire

5 lemons (peeled)


1. Sauté garlic and rosemary in butter until browned

2. Deglaze pot with Tin Roof beer and cook for 10 min

3. Add tomato paste and peeled lemons to pot and cook for an additional 5 min on low heat

4. Add hot sauce and Worcestershire and cook for an hour until reduced by a 1/3