Nutrition per serving may change if servings are adjusted.
3 cups water
½ teaspoon salt
¼ teaspoon freshly ground pepper
¾ cup quick grits (not instant; see Tips)
1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen
¾ cup crumbled goat cheese (3 ounces), divided
¼ cup thinly sliced fresh chives or scallion greens
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.
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.
156 calories;5 g fat(3 g sat); 1 g fiber; 22 g carbohydrates; 6 g protein; 60 mcg folate; 11 mg cholesterol; 2 g sugars; 0 g added sugars; 340 IU vitamin A; 3 mg vitamin C; 50 mg calcium; 1 mg iron; 262 mg sodium; 124 mg potassium
Simple and Amazing
I can't believe there are not more reviews for this recipe. I have been making it ever since I got the issue it was featured in this summer. It was best with fresh summer corn on the grill but is also good with TJ's frozen roasted corn in the winter. I'm thinking of making it to go with beef tenderloin for our x-mas dinner.
Pros: Super Easy, delish
Cons: Combo sounds odd but trust me it works!
July 17, 2010
Everyone in the family said, "REALLY GEAT, but More corn, Less cheese." But they all liked it so we gave it a 4 star. More corn and just a little less cheese would make it a 5 star.