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

Source: EatingWell Magazine, July/August 2010


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 2/3 cup
157 calories; protein 5.5g; carbohydrates 22.4g; dietary fiber 1.5g; sugars 1.7g; fat 5.1g; saturated fat 3.1g; cholesterol 11.2mg; vitamin a iu 340.3IU; vitamin c 2.8mg; folate 60mcg; calcium 49.9mg; iron 1.1mg; magnesium 21.6mg; potassium 124.3mg; sodium 262.4mg; thiamin 0.2mg.

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