creamy cheesy grits

Name: Creamy Cheesy Grits
Yield: 4
Ingredients: 1/2 cup(s) fresh or frozen corn kernals, thawed if frozen; 3 1/2 cup(s) water; 4 tablespoon(s) butter, unsalted; 4 - scallions, white parts minced, green parts sliced thin; 1 cup(s) milk; 1/2 teaspoon(s) tabasco or other hot sauce; 1 cup(s) old fashioned grits; 1/2 teaspoon(s) salt & pepper; 1 cup(s) monterey jack cheese, shredded; 1 cup(s) sharp cheddar cheese, shredded; - salt & pepper, to taste

(2 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

The secret for extra corn flavor is pureed corn kernals stirred into the cooked grits. YUM! Now, who want's some?

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(2 ratings)

yield 4 - 6

Ingredients For creamy cheesy grits

1/2 c

fresh or frozen corn kernals, thawed if frozen
3 1/2 c

water
4 Tbsp

butter, unsalted
4

scallions, white parts minced, green parts sliced thin
1 c

milk
1/2 tsp

tabasco or other hot sauce
1 c

old fashioned grits
1/2 tsp

salt & pepper
1 c

monterey jack cheese, shredded
1 c

sharp cheddar cheese, shredded
salt & pepper, to taste

How To Make creamy cheesy grits

1
Puree 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.

2
Slowly whisk grits into saucepan until no lumps remain. Reduce heat to low & cook, stirring frequently, until thick & creamy, about 15 minutes.
3
Off heat, stir in cheeses, pureed corn & remaining 2 Tbsp butter until incorporated. Season with salt & pepper to taste. Serve sprinkled with scallion greens.
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