Creamy Grits with Sweet Corn Recipe Print Page

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Photo by: Randy Mayor; Jan Gautro

Creamy Grits with Sweet Corn

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

Yield: 8 servings (serving size: 1/2 cup)

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.

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

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Creamy Grits with Sweet Corn recipe