Summer-fresh vegetables and cheesy grits are a match made in heaven in this playful Grilled Veggies and Grit Cake Stack.
Grilled Veggies and Grit Cakes Stack
Makes 4 servings
Ingredients
- 4½ cups water
- 1 tablespoon plus 1½ teaspoons kosher salt, divided
- 1½ cups stone-ground yellow grits
- 1 cup shredded Gouda cheese
- 2 tablespoons unsalted butter, softened
- 8 (¼-inch-thick) slices eggplant
- 8 (¼-inch-thick) slices green tomatoes
- 8 (¼-inch-thick) slices zucchini
- 2 large red bell pepper, seeded and cut into wide strips
- ¼ cup extra-virgin olive oil
- Balsamic glaze, to serve
Instructions
- Lightly spray a 13×9-inch rimmed baking sheet with cooking spray.
- In a small Dutch oven, bring 4½ cups water and 1 tablespoon salt to a boil over medium-high heat. Slowly add grits, while whisking constantly, until fully combined. Reduce heat to medium-low and cook, stirring frequently, until tender, 15 to 20 minutes. Remove from heat; stir in cheese and butter. Transfer to prepared pan and smooth into an even layer. Refrigerate until completely chilled, 2 hours or overnight. Cut into 12 (3-inch) squares.
- Heat a cast-iron grill pan over medium-high heat.
- Coat eggplant, tomato, zucchini, and bell pepper with olive oil and season with remaining 1½ teaspoons salt. Working in batches, grill vegetables, turning occasionally, until browned and tender, 5 to 7 minutes. Remove from grill pan and set aside.
- Spray grill pan with cooking spray. Working in batches, grill grits squares until browned on 1 side, about 3 minutes. Turn and grill until browned on other side and heated through, about 3 minutes more.
- Layer vegetables and grits in 4 stacks on serving plates, alternating vegetables. Drizzle with balsamic glaze before serving.
