Goat Cheese Grits with Fresh Corn

July/August 2010

Your rating: None Average: 4.5 (23 votes)

Take grits upscale by adding fresh corn, goat cheese and chives.

"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. "
Goat Cheese Grits with Fresh Corn

Makes: Makes 6 servings, about 2/3 cup each

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Total Time:


  • 3 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup quick grits (not instant; see Tips)
  • 1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen
  • 3/4 cup crumbled goat cheese (3 ounces), divided
  • 1/4 cup thinly sliced fresh chives or scallion greens


  1. 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 & Notes

  • 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.


Per serving: 156 calories; 5 g fat (3 g sat, 1 g mono); 11 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 6 g protein; 1 g fiber; 277 mg sodium; 124 mg potassium.

Nutrition Bonus: Folate (15% daily value)

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1/2 high fat meat

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