Creamy Grits With Sweet Corn

Switch up the recipe to make Broccoli-Cheese Grits by substituting 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.

Yield: Makes 4 servings
Recipe from Southern Living

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Ingredients

  • 1 teaspoon salt
  • 3/4 cup uncooked quick-cooking grits
  • 1 cup frozen whole kernel corn, thawed
  • 1 (4-oz.) container light garlic-and-herb spreadable cheese
  • 1/2 teaspoon freshly ground pepper

Preparation

  1. 1. 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.
  2. Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese.
  3. 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.
  4. Spicy Cheese Grits: Substitute 1 (6.5-oz.) container pepper-Jack-and-jalapeño pepper spreadable cheese for garlic-and-herb spreadable cheese. Proceed with recipe as directed.
  5. Note: For testing purposes only, we used J. L. Kraft Specialty Gourmet Pepperjack and Jalapeño Spreadable Cheese.
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