From: Chef Anthony Lamas, Seviche, Louisville, KY. Yield: 12 servings. Smoked Cheddar Chipotle Sweet Corn Grit Cake: 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 Roasted Onion Tomato Salsa: 10 small Roma tomatoes, halved 2 medium (2 cups) red onions, diced ½" 1-2 jalapeño peppers, seeds ...

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