Incogmeato® Breakfast Sausage and Sweet Potato Grits Cake

Recipe Directions

1. For the Toasted Garlic in Oil: place garlic in a small pan, cover with 1/4 cup of the olive oil. Cook till light golden, then cool slightly off heat.
2. For the Roasted Sweet Potato: Preheat oven to 400° F. Toss diced sweet potato in a bowl with 1 tsp. of salt and 1 Tbsp. of the olive oil. Place on a small sheet pan and bake at 400° F for 20 minutes until they are soft and golden colored.
3. For the Grits Cake: Spray a quarter sized sheet pan with cooking spray on bottom and all sides. Set aside. Bring water, salt, and ¼ cup of the olive oil to a boil. Add grits slowly while whisking to avoid lumps. Add the garlic in olive oil and cook until thick, about 5 minutes. Add the Roasted Sweet Potatoes, Crumbled Sausage, and Green Onion. Take off heat and pour into prepared pan, evenly spreading from end to end of pan. Set in refrigerator to set, about 10 minutes. When firm cut 3 inch rounds out of the pan.
4. For the Charred Chili Salsa: Place the tomatoes, onion, and poblano on a grill and char. Place charred vegetables, vinegar, and salt in a food processor and pulse till evenly chunky. Add olive oil and pulse for 5 more seconds.
5. For Assembly: Heat a cast iron pan, griddle plate, or Teflon pan. Add 1 Tbsp. of olive oil and add rounds of the cake to the pan, as many as will comfortably fit. Shake the pan often to avoid sticking or, if on griddle, check with a spatula. When brown and crispy on both sides, they are done.
6. Place 2 slices each on 4 plates. Spoon salsa across the top and garnish with cilantro. Garnish with sliced green onion.