Grits Cake with Jackfruit Carnitas


  1. Open jackfruit, squeeze dry and deep fry until crisp, allow to cool. When cool pull jackfruit into shreds and mix with tomatoes, sofrito, santa fe seasoning, veg broth, and a little water.
  2. Place in 350 oven for 20-25 minutes.
  3. Mix corn muffin mix with pancake mix and add enough water to form thick pancake batter. Cook pancakes on flat top to desired size.
  4. In separate bowl combine corn mixture, lime juice, and S&P, add heat if desired.
  5. In small saucepot combine honey with pesto and simmer until flavor is infused, strain and set aside. To plate, place cake on plate, spoon over corn salad, top with pulled jackfruit, drizzle with honey and top with micro cilantro.


  • 1/2 cup Roma Chipotle Pesto
  • 1/8 tsp Lawry’s Santa Fe seasoning
  • 1 tsp Goya Sofrito
  • 1 cup Roast Works Corn & Black Bean Fiesta
  • 1 cup Heritage Ovens® Corn Muffin Mix
  • 2 tsp West Creek® Honey
  • 6 oz jackfruit, naked
  • 1 tsp Ascend® Juice, Lime
  • 1 tsp Fresh Origins Micro Cilantro
  • 1 cup Gold Medal Pancake Mix complete
  • 1/4 cup Contigo Roasted Tomato
  • salt and pepper, to taste
  • Custom Culinary Veg stock concentrate, as needed