Bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat; gradually stir in grits. Reduce heat to medium-low, and cook, stirring often, 5 minutes or until thickened. Stir in corn, cheese, and pepper; cook, stirring constantly, 1 minute or until cheese is melted.
Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese.
Broccoli-Cheese Grits: Substitute 2 cups frozen broccoli florets and 1 cup (4 oz.) shredded sharp Cheddar cheese for corn and garlic-and-herb spreadable cheese. Proceed with recipe as directed.
Spicy Cheese Grits: Substitute 1 (5-oz.) container pepper-Jack-and-jalapeño pepper spreadable cheese for garlic-and-herb spreadable cheese. Proceed with recipe as directed.
Note: For testing purposes only, we used J. L. Kraft Specialty Gourmet Pepperjack and Jalapeño Spreadable Cheese.
I thought the dish was tasty and different and took it to church for a Women's Brunch. They raved over it! However, my hubby thought it was too salty and didn't like the herbs. Of course, he's just a plain meat and potatoes kind of guy!