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.
Cooking Light OCTOBER 2002
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.
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