Cheesy Southwest Grit Cakes
2 15.5 oz. cans of White Homny
6 oz.. queso fresco cheese ( crumbled)
1/4 Red onion diced
2 clove of garlic minced
1 Jalapeno or Serrano Pepper minced
½ bunch of cilantro finely chopped
2Tsp unsalted butter
½ C of heavy cream
2 Tsp Oil
salt to taste
In a deep skillet add butter. Add garlic,red onion and pepper. Saute for about 2 minutes. Add hominy and incorporate with the pepper,garlic and onion. Saute for 3 minutes. Transfer this mixture to food processor. Mix in processor until smooth. Add mixture back to the skillet. Add heavy cream , cheese and cilantro. Salt to taste. Make sure all ingredients are well incorporated. Remove from heat and transfer to a baking sheet or hotel pan. Allow grits to cool to room temperature. Refrigerate at least an hour. When the grits have solidified remove from refrigerator and cut into square. ( any shape you want.)
Heat a cast iron skillet add 1Tsp of oil. Sear each piece until golden brown on each side.