A creamy, vegetable-rich stew with a crunchy corn cake—what could be a better match? We call these sorts of dishes complicated simplicity. They’re also the essence of what we believe dinner-party main-course fare should be, the flavors thickly layered but softened a bit and very smooth. The cakes are pretty easy to prepare–and the black-eyed peas, garlic, and other ingredients in the stew just need time over the heat to meld properly. Consider this one our take on new Southern cuisine. It feels as if you spent all day preparing it. You didn’t. You needn’t tell.
Make Ahead Tips
Fry the corn cakes up to 2 hours in advance. Store on the wire rack. Warm on a baking sheet in a 350°F oven for 10 minutes.
Make the stew up to 2 hours in advance. Store, covered, at room temperature in its pan. Reheat over low heat until bubbling, stirring often, before serving.
Note: There’s no salt in the corn cake recipe because canned chopped chiles are well stocked with sodium.
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