Grilled Cornmeal Cakes

Bring water and salt to a boil in a large pot over medium-high heat.

Slowly add corn grits in a thin stream while stirring constantly with a whisk to prevent lumps from forming.

Reduce heat to low and continue stirring frequently for 20-25 minutes until the mixture thickens to a porridge-like consistency and pulls away from the sides of the pot.

Pour the cooked cornmeal mixture onto a lightly oiled baking sheet or wooden surface and spread it to about ½-inch thickness using a wet spatula.

Allow the cornmeal cake to cool and set for 10-15 minutes until firm enough to cut.

Cut the cooled cornmeal cake into rectangular cakes approximately 4 inches by 3 inches.

Preheat a grill or grill pan to medium-high heat and lightly oil the grate or surface.

Place the cornmeal cakes directly on the hot grill and cook for 3-4 minutes per side until golden-brown grill marks appear.

Transfer the grilled cornmeal cakes to a serving platter and serve warm, optionally topped with cheese, avocado, or salsa if desired.