For the gravy
1/2 cup vegetable oil
1 cup all-purpose flour
1 tablespoon chopped garlic
7 ounces canned chipotle peppers in adobo sauce, chopped
4 or 5 ears fresh corn, boiled and kernels removed
6 cups chicken stock
Salt and pepper, to taste
For the grits
14 cups chicken stock
1 cup (2 sticks) butter
10 fresh jalapeno peppers, finely chopped
6 cups white hominy grits
2 cups Cheddar cheese, grated
Vegetable oil, for frying
Fresh cilantro, for garnish
To make the gravy: In a heavy saucepan, make a roux by heating the vegetable oil over medium heat. Slowly add the flour, stirring constantly, for about 15 minutes or until the mixture is chestnut colored. Add the garlic and stir 2 minutes more. Add the chipotles and corn kernels. Bring 6 c. chicken stock to a boil and whisk it into the roux. Add salt and pepper to taste, and set aside.
To make the grits: Grease a 12 x 12-inch pan with butter.
In a large stock pot, bring chicken stock to a boil. Add the butter, jalapenos and dry grits. Lower the heat to medium. Add the Cheddar cheese, stirring constantly. Continue to stir until the grits are cooked and a spoon can stand up straight in the mixture.
Pour the grits into the prepared pan. Smooth the top with a spatula. Refrigerate about 1 to 1 hours until fully cooled and solidified. Cut into 12 squares, then cut each square into 2 triangles.
Heat the oil to 350 degrees F in a pan or deep fryer. Fry the grits cakes on both sides until golden brown.
Warm the gravy and serve the grits cakes with the gravy. Garnish with fresh cilantro.
Makes 8 servings.