Graham Elliot: Masterchef talks BBQ and baseball

Artisan Grit Cakes – paired with Mike's Hard Peach Lemonade

Reinvention of: Corn on the Cob

Serves 6

2 ears corn

Olive oil, for rubbing

1/2 cup unsalted butter

1 small onion diced

2 garlic cloves, sliced

1 cup grilled corn

1 cup artisan grits (I like Three Sisters' Garden Grits)

1 quart (4 cups) whole milk

kosher salt

1 cup Wondra flour

1/4 cup canola oil

Prepare a charcoal or gas grill so that the coals or heating elements are medium hot.

Remove the outer leaves from the corn husks, leaving most of the husk in place to protect the corn during grilling. Pull the husk back to expose the ear of corn, but do not remove the husk. Remove and discard the silk. Rub the corn with a little olive oil and replace the husks. If necessary, tie the husks closed with kitchen twine.

Lay the corn on the grill and cook for about 15 minutes, turning the ears every few minutes to encourage even grilling. When the outside of the husks start to char and you can see outlines of the corn kernels through them, the corn is done.

Lift the corn from the grill and when it's cool enough to handle, remove the husks and then slice the corn from the cobs. You should have about 1 cup of corn kernels.

In a deep pot, melt the butter over medium-high heat. Cook the onions and garlic, stirring, for 5 to 6 minutes or until the onions are translucent and aromatic.

Stir in the milk and 2 tablespoons of salt and bring to a simmer. Slowly whisk in the grits, making sure they don't clump. When all the grits are in the pot and the mixture is smooth, lower the heat to low and cook gently for about 30 minutes, stirring often, until the grits are thick and creamy.

Fold the corn into the grits and then pour the mixture onto a baking sheet lined with parchment paper. Spread the grits out as evenly on the baking sheet as you can and let them cool.

Using a knife or cookie cutter, cut the cooled grits into shapes. Dust them with the Wondra flour.

In a sauté pan, heat the vegetable oil over medium-high heat and when hot, gently sauté the grit cakes for 2 to 3 minutes on each side until golden brown. Season with a little more salt and serve.