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Goat Cheese Grits with Fresh Corn

July/August 2010

Your rating: None Average: 4.5 (21 votes)

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



READER'S COMMENT:
"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 Recipe

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

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Nutrition

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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