Cajun Corn Poutine

Ingredients

2 cups cornmeal
5 cups water
4 tsp salt
4 tsp granulated garlic
1/2 cup bacon fat
1/2 cup flour
4 cups milk
8 ounces tasso, cut in 1/2 inch cubes
1 Tbsp black pepper
2 cups shredded pepperjack cheese
2 quarts vegetable oil
2 green onions, thinly sliced on a bias
pinch of cayenne
1 pinch of chipotle powder

Directions

For Corn “fries”:

1. Combine cornmeal, water, 2 tsp of salt and 2 tsp of granulated garlic in 8 inch skillet. Bring to a boil, stirring frequently. Cover and reduce heat to low. Cook for 15 minutes.

2. Empty contents into a shallow lightly greased pan and gently pack down. Allow to cool thoroughly.

3. Turn out from pan and slice into long skinny “fries”.

4. Heat oil in dutch oven to 350 degrees Fahrenheit.

5. Drop fries a few at a time into hot oil and fry until crispy, about 2-3 minutes. Remove from oil with slotted spoon and allow to drain.

For Sawmill Mornay:

1. Heat bacon fat in 8 inch skillet over medium heat. Once hot, add flour and mix thoroughly until flour has cooked.

2. Whisk in milk, black pepper, remaining salt and granulated garlic. Reduce heat to low and cook until mixture thickens, stirring frequently.

3. Add in pepperjack cheese 1/2 cup at a time, stirring until melted.

4. Add tasso and allow to heat through.

Assembly:

1. Plate bed of corn “fries”.

2. Ladle Sawmill Mornay onto “fries”, coating
   evenly.

3. Sprinkle with cayenne and chipotle powder

4. Top with sliced green onions. Serves 3-4