Nuevo Latino Shrimp and Smoked Cheddar Grits

Nuevo Latino Shrimp and Smoked Cheddar Grits

Mixing Southern charm with South-of-the-border heat, this recipe from the Wisconsin Milk Marketing Board and Anthony Lamas takes fusion to a new place.

YIELD: 12 servings

For the corn grit cake:
6 cups water
6 Tbsps. olive oil, divided
1 ½ tsps. kosher salt
1 ½ lbs. quick grits
½ cup butter, unsalted
3 oz. chipotle chiles in adobo
1 lb. smoked Cheddar cheese, 1” cubes
1 ¼ cups shoepeg corn
2 Tbsps. all-purpose flour

For the roasted salsa:
10 small Roma tomatoes, halved

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