From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 12 servings.
6 cups water
6 Tbsp. olive oil, divided
1½ tsp. kosher salt
1½ lb. quick grits
½ cup butter, unsalted
3 oz. chipotle chiles in adobo sauce
1 lb. smoked Wisconsin Cheddar Cheese, 1" cubes
1¼ cups shoepeg corn
2 Tbsp. all-purpose flour
10 small Roma tomatoes, halved
2 medium (2 cups) red onions, diced ½"
1-2 jalapeño peppers, seeds removed, diced
2 Tbsp. olive oil
1 large avocado, diced
½ cup fresh lime juice
1-2 tsp. ancho chili powder
½ cup cilantro, chopped
as needed, salt and pepper
¼ cup olive oil
lemon juice from 1 lemon
1 Tbsp. garlic, shopped
1 Tbsp. kosher salt
1 tsp. oregano
1 tsp. white pepper, ground
1 tsp. red pepper, crushed
2¼ lb. shrimp (U-10)
3 cups (12 oz.) Wisconsin GranQueso Cheese, shredded
For smoked cheddar chipotle sweet corn grit cake: In large stockpot, bring water, 2 Tbsp. olive oil and salt to a boil. Slowly stir in grits, about ¼ cup at a time, continually whisking. As grits begin to thicken, add butter and chiles. Cook 2 minutes. Lower heat and stir in Wisconsin Cheddar Cheese. Stir in corn and remove from heat. Generously coat a half sheet pan with 2 Tbsp. olive oil. Pour grit mixture into the sheet pan and spread evenly. Cover with plastic wrap and refrigerate up to 24 hours, or until mixture becomes firm. Using a cookie cutter, cut desired shape to create a mini grit cake. Or, cut into small triangles using a knife. Dust with flour and pan fry in 2 Tbsp. olive oil about 2 minutes on each side or until golden. Place on sheet pan and finish in oven at 350°F for 3 to 5 minutes.
For roasted onion tomato salsa: Preheat oven to 450°F. Cover shallow baking pan with foil. Toss tomatoes, onions and jalapeño pepper with olive oil. Spread on foil-lined pan; roast 10 minutes until onions are tinged with brown. Remove from oven; cool. Cut pieces into eighths. Turn into large bowl and add remaining ingredients plus salt and pepper to taste. Cover and refrigerate.
For shrimp marinade: Mix marinade ingredients and pour over shrimp. Cover and refrigerate 2-4 hours.
To prepare: Using a cookie cutter, cut grit mixture into desired shape to create a mini grit cake (or cut small triangles using a knife). Dust with flour; pan-fry in 2 Tbsp. olive oil about 2 minutes on each side, or until golden. Place on sheet pan and finish in oven at 350°F for 3 to 5 minutes.
Remove shrimp from marinade and grill until cooked through. Arrange hot grit cakes on serving plate and top with two shrimp; top shrimp with shredded Wisconsin GranQueso cheese. Spoon salsa on the side.