Creamy Grits with Sweet Corn

Randy Mayor; Jan Gautro
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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

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.

Note:

Chef Frank Stitt,

October 2002