WHITE CHOCOLATE GRITS CAKE WITH BRANDIED PEACHES

Prep Time: 1 Hour
Yields: 6–8 Servings

Comment:
I first ate this recipe in South Carolina when Chef Kimberly Brown cooked it for a group of visiting chefs. I thought the idea was perfect for a Louisiana dish and only enhanced it with Louisiana stone ground grits.

Ingredients for Grit Cakes:
2 cups Chef John Folse’s Stone Ground Yellow Grits
5 cups water
2 cups milk
½ tsp salt
¼ cup sugar
1 tbsp butter
2 tbsps vanilla extract
⅛ tsp nutmeg
⅛ tsp cinnamon
8 ounces white chocolate chips

Method:
Prepare grits according to the package directions using water, milk, salt, sugar and butter. When grits are done, remove from heat and stir in vanilla, nutmeg, cinnamon and white chocolate. Stir until chocolate is melted and fully incorporated into grits. Fill 6–8 portion-sized ramekins with grits mixture. Let rest until cool. Cover and refrigerate until set. Before serving, warm grits cakes in a 350°F oven for 5–7 minutes.

Ingredients for Peaches:
8 peaches, peeled, pitted and diced
¼ cup water
2 tbsps cornstarch
½ cup brandy
1 cup sugar

Method:
In a small bowl, combine water and cornstarch and stir until smooth slurry is formed. In a large skillet, combine peaches, brandy and sugar and mix well. Cook over medium heat for 1–2 minutes or until peaches begin to soften. Stir in cornstarch slurry and heat just until slightly thickened. Remove from heat. To serve, top warmed grits cakes with a generous portion of brandied peaches. You may also wish to top with whipped cream or your favorite dessert sauce such as caramel-pecan or crème anglaise.