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.

By Chef Frank Stitt
Recipe by Cooking Light October 2002

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

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

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
141 calories; calories from fat 25%; fat 3.9g; saturated fat 2.3g; mono fat 0.8g; poly fat 0.2g; protein 5.7g; carbohydrates 20.8g; fiber 1.2g; cholesterol 10mg; iron 0.4mg; sodium 386mg; calcium 112mg.
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