Sweet Corn Grit Cake

Note from Cheri: This recipe was given to us by Chef Jesse Perez of Francesca's at Sunset, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants. Click here to read more about this fabulous restaurant, and for more of Chef Jesse Perez's wonderful recipes.

2 cups yellow corn grits or polenta 5 1/2 cups chicken stock 1 cup fire roasted corn kernels 2 tablespoons poblano pepper, small diced 2 tablespoons red bell pepper, small diced 2 tablespoons shallots, small diced 3 tablespoons salted butter 1 tablespoon chipotle puree salt and pepper to taste

Serves 8 In a medium saucepot, sauté the shallots and peppers with one tablespoon of butter until soft, about 3-4 minutes. Add 4 cups of chicken stock and bring to a boil. Stirring continuously, slowly add in the yellow corn polenta until a smooth consistency forms. Lower the heat to medium and continue to stir the polenta adding more chicken stock to loosen if necessary. Add the remaining two tablespoons of butter, roasted corn, chipotle puree, peppers, and season to taste with salt and pepper. When polenta has cooked, spread evenly over a buttered sheet pan and place in refrigerator to cool completely. Remove polenta from refrigerator and cut out 1 1/2 inch circles with cookie cutter. Coat lightly with flour and quickly pan fry in a sauté pan with corn oil until golden brown.