Goat Cheese Grits with Fresh Corn
Bring water, salt and pepper to a boil in a large saucepan. Slowly pour in grits, stirring constantly. Stir in corn; return to a simmer. Reduce heat to medium-low, cover and cook, stirring once or twice, until thickened, about 5 minutes. Remove from the heat, stir in half the goat cheese and let stand for 5 minutes. Stir in chives (or scallions). Serve each portion sprinkled with some of the remaining cheese.Advertisement
Tips: Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle.
To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
1 1/2 starch, 1/2 high fat meat