Cravings for cornbread caused me to create this recipe, though it actually has more of a tamale texture. This tart is filled with things that I love about summer eating, and it tasted great on a hot afternoon last week. I think it would go over well at your Fourth of July party as an alternative side dish. As usual, I had trouble naming this. I wanted to call it a grit cake, but that name is already in use. It's sort of a cross between a cheesecake, tamale, and cornbread.
Start making the grits like normal, but instead, kill the heat, let them cool, and pour them in with some eggs and cream cheese.
Some nice smokey chorizo makes this tart fantastic.
After the sausage, corn, and red peppers are mixed in nicely, the mixture is poured into a greased tart pan.
Almost overflowing, but ready for the oven.
I was surprised that the tart came out of the pan so easily. I thought that this maybe meant that it was dry, but oh was I wrong.
Very tasty corn and chorizo tart.
Bring this to the 4th of july and your friends will be impressed by your unique take on summer flavors.
1 cup grits
4 cups milk
8 oz cream cheese
8 oz cheddar (shredded)
5 ears of corn (roasted)
2 red peppers (roasted)
8 oz chorizo
1/2 cup flour
Mix the eggs with the cream cheese. Bring the milk to a simmer and kill the heat. Whisk in the grits and let cool while whisking occasionally for about 10 minutes. Meanwhile, grate the cheddar, cut the kernels off the roasted corn, and chop up the roasted red peppers and chorizo into small squares. Add the grit mixture to the eggs and cream cheese and mix well. Add the rest of the ingredients and mix until well combined. Pour into a large tart pan or a springform cheesecake pan and roast at 350 for about an hour and 15 minutes or until a tester toothpick comes out clean. Cut into slices and garnish with cilantro and avocado.