creamy cheesy grits
(2 RATINGS)
The secret for extra corn flavor is pureed corn kernals stirred into the cooked grits. YUM! Now, who want's some?
No Image
prep time
cook time
method
---
yield
4 - 6
Ingredients
- 1/2 cup fresh or frozen corn kernals, thawed if frozen
- 3 1/2 cups water
- 4 tablespoons butter, unsalted
- 4 scallions, white parts minced, green parts sliced thin
- 1 cup milk
- 1/2 teaspoon tabasco or other hot sauce
- 1 cup old fashioned grits
- 1/2 teaspoon salt & pepper
- 1 cup monterey jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- salt & pepper, to taste
How To Make creamy cheesy grits
-
Step 1Puree corn & 1/4 C water in blender until smooth, about 1 minute; set aside. Melt 2 Tbsp butter in medium saucepan over medium heat. Add scallion whites & cook until softened, about 2 minutes. Stir in remaining 3 1/4 C water, milk, tabasco, 1/2 tsp salt & 1/2 tsp pepper & bring to a boil.
-
Step 2Slowly whisk grits into saucepan until no lumps remain. Reduce heat to low & cook, stirring frequently, until thick & creamy, about 15 minutes.
-
Step 3Off heat, stir in cheeses, pureed corn & remaining 2 Tbsp butter until incorporated. Season with salt & pepper to taste. Serve sprinkled with scallion greens.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes