Spinach Cheddar Grit Cakes

Behold the grit:

Southern comfort.

Spouse to shrimp,

cheddar,

barbecue.

Creamy spoonfuls

bringing forth the sun;

closing the day.

Blackened catfish muse.

Soother of wounds.

Giver of life.

Humble hero.

Social salve.

Historical cement.

Sacred grain.

Culinary keystone.

Facilitator of peace.

Secret crush.

Love of my life.

Spinach Cheddar Grit Cakes:

*1 cup stone ground grits

*2 cups water

*1 cup high quality whole milk or cream

*4 Tablespoons high quality unsalted butter

*sea salt

*black pepper

*1 cup sweet corn kernels (fresh or frozen)

*1 cup fresh spinach leaves, chopped

*2 cloves garlic, minced

*1/2 sweet onion, chopped

*1 red bell pepper, finely chopped

*1/2 cup shredded sharp cheddar

Preheat oven to 350.

In a medium saucepan, combine water and milk over medium high heat. Add a generous pinch of sea salt and fresh ground black pepper. Bring to a boil. Whisk in grits and butter. Reduce heat. Cover and simmer over low heat until all liquid is absorbed, whisking occasionally.

Remove from heat and stir in remaining ingredients.

Line 2 baking sheets with parchment. Make cakes by spooning 2 Tablespoons of grit mixture onto baking sheet allowing at least one inch between each cake. Slightly flatten with back of spoon.

Bake until barely golden, about 25 minutes.

Cool briefly before enjoying. Can be stored in an airtight container in fridge for up to one week. Enjoy warm or cold.