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Creamy Grits with Sweet Corn

Randy Mayor; Jan Gautro
Yield 8 servings (serving size: 1/2 cup)
This recipe uses ground corn grits with fresh corn, creating layers of flavor. These grits are a nice medium for rabbit, smoked fish, or country ham. They can also sub for mashed potatoes.

Ingredients

  • 5 cups water
  • 1 teaspoon kosher salt
  • 1 cup stone-ground yellow grits
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 cup (1 ounce) shredded white cheddar cheese
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon ground white pepper
  • 1 1/2 teaspoons butter
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/4 cup sliced green onions

Nutrition Information

  • calories 141
  • caloriesfromfat 25 %
  • fat 3.9 g
  • satfat 2.3 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 5.7 g
  • carbohydrate 20.8 g
  • fiber 1.2 g
  • cholesterol 10 mg
  • iron 0.4 mg
  • sodium 386 mg
  • calcium 112 mg

How to Make It

  1. Bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat; simmer 30 minutes or until thick and tender, stirring frequently.

  2. Remove from heat; stir in cheeses, pepper sauce, and white pepper. Cover.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add corn; sauté 4 minutes or until lightly browned. Add corn and green onions to grits mixture, stirring well.