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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 25%
  • Fat: 3.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.7g
  • Carbohydrate: 20.8g
  • Fiber: 1.2g
  • Cholesterol: 10mg
  • Iron: 0.4mg
  • Sodium: 386mg
  • Calcium: 112mg

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

  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.
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