Grilled Smoked-Gouda Grits Cakes with Charred Corn, Andouille & Soft Eggs

How to Make Grilled Smoked-Gouda Grits Cakes with Charred Corn, Andouille & Soft Eggs

1. 1

   Step 1: Cook the grits until creamy

   Bring the chicken stock to a simmer in a medium saucepan over medium heat. Gradually whisk in the stone-ground grits, reduce heat to low, and simmer, stirring frequently, until thick and creamy (20–25 minutes; younger grits may take less time). Remove from the heat when very thick but still spoonable.

   For this step

   • 1 cupStone-ground grits
   • 4 cupsLow-sodium chicken stock (or water)
   
2. 2

   Step 2: Finish the grits with smoked Gouda and seasoning

   Stir the shredded smoked Gouda, butter, and the kosher salt/pepper into the hot grits until smooth and fully melted. Taste and adjust seasoning; then spread the grits into an oiled shallow baking dish or rimmed sheet to an even 1-inch (2.5 cm) thickness to cool and firm (about 30–60 minutes in the refrigerator).

   For this step

   • 1 cupSmoked Gouda, finely shredded
   • 2 tbspUnsalted butter
   • 1 1/2 tsp total (1 tsp salt, 1/2 tsp pepper)Kosher salt and freshly ground black pepper
   
3. 3

   Step 3: Form the grits cakes

   Whisk the binder (the egg) and fold it into the cooled grits along with the panko to help the cakes hold their shape. Using a 3-inch round cutter or your hands, shape the mixture into eight compact cakes and place them on a tray; chill 15–30 minutes to set. Chilling makes searing much easier and prevents falling apart on the grill.

   For this step

   • 1 egg + 1/2 cup pankoBinder: 1 large egg + 1/2 cup panko breadcrumbs
   
4. 4

   Step 4: Char the corn and andouille; sear the grits cakes

   Preheat a gas or charcoal grill to medium-high. Brush grill grates and both sides of the cakes lightly with neutral oil. Place the corn and whole andouille directly on the grates and char, turning occasionally, until deeply marked and warmed through (6–8 minutes for sausage, 8–10 minutes for corn). At the same time or after, grill the chilled grits cakes 3–4 minutes per side until a deep golden crust forms and they release easily from the grate. Remove corn and sausage to a board; slice kernels off the cobs and slice the andouille into 1/4-inch rounds.

   For this step

   • 2 tbspNeutral oil for searing (canola or vegetable)
   • 1 recipe amount: 2 ears corn + 8 oz andouilleCharred corn (2 ears) and sliced andouille sausage (about 8 oz / 225 g)
   
5. 5

   Step 5: Make the scallion-herb gremolata

   While the grill is hot, mince the scallions and parsley, grate the lemon zest, and toss with olive oil and a pinch of red pepper flakes to make a quick gremolata. Taste and adjust with a little salt or lemon if needed. This bright mixture cuts the richness of the cakes and sausage.

   For this step

   • 1 batchScallion-herb gremolata (2 scallions, 2 tbsp parsley, 1 tsp lemon zest, 1 tbsp olive oil, pinch red pepper flake)
   
6. 6

   Step 6: Cook the eggs and assemble

   Fry or poach 1 large egg per serving so the yolks remain runny. To serve, stack two grits cakes per plate (the recipe makes eight cakes, two per serving), top with a spoonful of charred corn and several slices of andouille, sprinkle the scallion-herb gremolata, and finish with a soft egg. Serve immediately so the yolk spills over the warm cakes.

   For this step

   • 4 large eggsLarge eggs for serving (fried or poached)
   

1. Bring the chicken stock to a simmer in a medium saucepan over medium heat. Gradually whisk in the stone-ground grits, reduce heat to low, and simmer, stirring frequently, until thick and creamy (20–25 minutes; younger grits may take less time). Remove from the heat when very thick but still spoonable.
2. Stir the shredded smoked Gouda, butter, and the kosher salt/pepper into the hot grits until smooth and fully melted. Taste and adjust seasoning; then spread the grits into an oiled shallow baking dish or rimmed sheet to an even 1-inch (2.5 cm) thickness to cool and firm (about 30–60 minutes in the refrigerator).
3. Whisk the binder (the egg) and fold it into the cooled grits along with the panko to help the cakes hold their shape. Using a 3-inch round cutter or your hands, shape the mixture into eight compact cakes and place them on a tray; chill 15–30 minutes to set. Chilling makes searing much easier and prevents falling apart on the grill.
4. Preheat a gas or charcoal grill to medium-high. Brush grill grates and both sides of the cakes lightly with neutral oil. Place the corn and whole andouille directly on the grates and char, turning occasionally, until deeply marked and warmed through (6–8 minutes for sausage, 8–10 minutes for corn). At the same time or after, grill the chilled grits cakes 3–4 minutes per side until a deep golden crust forms and they release easily from the grate. Remove corn and sausage to a board; slice kernels off the cobs and slice the andouille into 1/4-inch rounds.
5. While the grill is hot, mince the scallions and parsley, grate the lemon zest, and toss with olive oil and a pinch of red pepper flakes to make a quick gremolata. Taste and adjust with a little salt or lemon if needed. This bright mixture cuts the richness of the cakes and sausage.
6. Fry or poach 1 large egg per serving so the yolks remain runny. To serve, stack two grits cakes per plate (the recipe makes eight cakes, two per serving), top with a spoonful of charred corn and several slices of andouille, sprinkle the scallion-herb gremolata, and finish with a soft egg. Serve immediately so the yolk spills over the warm cakes.