Jonnycake & Halloumi Stack (Rhode Island Style) | Arteflame

Introduction

There is nothing quite like the aroma of hardwood smoke swirling around a hot grill on a crisp morning. This recipe captures that magic, combining the rustic crunch of stone-ground Rhode Island Jonnycakes with the salty, squeaky delight of grilled Halloumi. It creates a textural symphony—crisp edges, soft interiors, and a sticky finish of hot honey—making it a sophisticated yet comforting brunch masterpiece perfect for slow weekends.

Why You'll Love This Wood-Fired Stack

Cooking this on the Arteflame grill is a total game-changer. The high, consistent heat of the cooktop develops a deep golden-brown crust that a standard skillet simply can't replicate. It is the ultimate balance of sweet, savory, and smoky, transforming simple pantry staples into an unforgettable meal that brings people together around the fire. Plus, the distinct zones allow you to sear the cheese and cook the cakes simultaneously without overcrowding.

Kitchen Wisdom

• Scald the Meal: Ensure your water is at a rolling boil when mixing the batter. This softens the corn and prevents a gritty texture.
• Mind the Zones: Sear the Halloumi near the center for a quick char, but cook the cakes slightly further out to let them cook through evenly.
• Don't Skimp on Butter: Grease the griddle generously with butter rather than oil for the richest flavor and best crust development.

Easy Swaps

If you cannot find authentic flint cornmeal, standard white stone-ground cornmeal is a perfect substitute. For a different twist, swap the Halloumi for thick slices of Bread Cheese or grilling Queso Fresco to keep that savory bite.

Ingredients

For the Jonnycakes

• 1 cup White Stone-Ground Cornmeal (preferably Rhode Island flint corn)
• 1 teaspoon Granulated Sugar
• 1/2 teaspoon Salt
• 1 cup Boiling Water
• 1/4 to 1/2 cup Milk (to adjust consistency)
• Butter (for greasing the grill)

For the Stack & Toppings

• 8 oz Halloumi Cheese, sliced into 1/2 inch thick slabs
• Hot Honey or pure Maple Syrup (for drizzling)
• Fresh Thyme or Mint leaves (for garnish)
• Cracked Black Pepper (optional)

Instructions

Step 1: Prepare the Batter

1. In a heat-proof mixing bowl, combine the white cornmeal, sugar, and salt. Mix the dry ingredients thoroughly to ensure the seasoning is distributed evenly.
2. Pour the boiling water over the cornmeal mixture. This step is crucial; scalding the meal softens the corn and releases its natural starches. Stir well until all the water is absorbed and the mixture looks like a thick mash.
3. Gradually stir in the milk, a little at a time, until the batter reaches a spoonable consistency. It should be thicker than standard pancake batter but loose enough to spread slightly when hitting the griddle. Let it rest for 10 minutes while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using your preferred hardwood. Let the fire burn down until the center cooktop reaches a high searing temperature (around 400°F - 450°F) and the outer edges are moderately hot.
2. Scrape the cooktop clean and apply a thin layer of seasoning oil or butter to the flat plancha surface where you intend to cook.

Step 3: Grill the Jonnycakes

1. Spoon portions of the cornmeal batter onto the buttered cooktop. Use the back of the spoon to flatten them into discs about 3 to 4 inches in diameter.
2. Cook for about 3 to 4 minutes per side. You are looking for a deep golden-brown crust. Unlike flour pancakes, these won't bubble as much on top, so watch the edges for crispness before flipping.
3. Once cooked, move them to the cooler outer edge of the grill to keep warm.

Step 4: Sear the Halloumi

1. Place the slices of Halloumi directly onto the hot surface of the grill. The high heat of the Arteflame is perfect for this, creating a caramelized exterior without melting the cheese into a puddle.
2. Grill for 2 minutes per side until prominent sear marks appear and the cheese is warm and soft in the center.

Step 5: Assemble and Serve

1. To assemble, place a warm jonnycake on a plate, top with a slice of grilled Halloumi, and repeat to create a stack of two or three layers.
2. Immediately drizzle generously with hot honey or maple syrup. Garnish with fresh herbs like thyme or mint and a crack of black pepper. Serve immediately while the cheese is still warm.

Tips

Mastering the Rhode Island Jonnycake on the grill comes down to consistency and heat management. The most important tip is to ensure your water is actually boiling when you mix it with the cornmeal; tepid water will result in a gritty, grainy texture rather than a smooth, cohesive cake. If the batter thickens up too much while resting (cornmeal is thirsty!), do not hesitate to add another splash of milk to loosen it back up before grilling. When cooking on the Arteflame, utilize the different heat zones. Sear the Halloumi closest to the center for that distinct char, but cook the jonnycakes slightly further out so they cook through the middle without burning the exterior. Finally, butter is your friend here—using ample butter on the grill surface adds a rich, savory crust that vegetable oil just can't match.

Variations

While the classic sweet and salty combination is a crowd-pleaser, this versatile base allows for numerous culinary experiments. You can lean heavily into the savory side for a lunch option, or make it a decadent dessert. Because the cornmeal base is neutral, it acts as a perfect canvas for both bold spices and sugary treats. Here are a few ways to remix the recipe:

• The Spicy Southwest: Add diced jalapeños and cheddar cheese into the cornmeal batter, and swap the Halloumi for a thick slice of grilling queso fresco.
• Bacon & Bourbon: Crumble crispy bacon bits into the batter and top the final stack with a bourbon-infused maple syrup glaze.
• Herbed Savory Stack: Mix chopped chives and rosemary into the batter. Top the Halloumi stack with a poached egg instead of syrup.
• Berry Burst: Top the stack with fresh strawberries or blueberries macerated in lemon juice for a lighter, fruity finish.
• Garlic Lover's: Rub the grilled Halloumi with a clove of garlic right after flipping and serve with a roasted red pepper relish.

Best pairings

This dish is rich, salty, and sweet, so it requires beverages and sides that can cut through the density of the cornmeal and the fat of the cheese. Acid and effervescence are your best friends here. A light, crisp drink will cleanse the palate between bites of the salty cheese, while a side of fresh fruit adds necessary brightness to the heavy comfort food profile. Here are some ideal pairings to complete your outdoor brunch:

• Drink: A dry Prosecco or a classic Mimosa with fresh-squeezed orange juice matches the celebratory vibe perfectly.
• Coffee: A dark roast coffee balances the sweetness of the syrup and the richness of the cheese.
• Side: Grilled peach halves or pineapple slices, cooked right alongside the cakes on the Arteflame.
• Protein: If you need more meat, thick-cut smoked bacon or apple-chicken sausage links complement the corn flavor beautifully.

Conclusion

The Grilled Rhode Island Jonnycake & Halloumi Stack is more than just a recipe; it is a testament to how outdoor cooking can transform simple ingredients into gourmet experiences. By utilizing the Arteflame’s versatility, you achieve textures that traditional pans struggle to produce—crisp edges, fluffy interiors, and perfectly charred cheese. This dish brings people together, sparking conversation over the unique combination of New England heritage and Mediterranean zest. Whether you are hosting a Sunday brunch or enjoying a quiet morning by the fire, this recipe delivers comfort and sophistication in every bite. Fire up the grill, gather your ingredients, and enjoy the art of wood-fired cooking.