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Creamy Cheese Grits

From

April​/May 2012

Creamy Cheese Grits

Grits are a southern staple made with little more than water, salt, and sometimes butter. For our purposes, we began by building flavor with sautéed scallion whites. After slow-cooking our grits for 15 minutes in a combination of water and milk for richness, we stirred in the cheese: a mixture of Monterey Jack for creaminess and sharp cheddar for tang. Finally, to boost the corn flavor of our grits, we finished them with pureed corn.

Serves 4 to 6

The grits are ready when they are mostly creamy but still retain a little bite. If the grits get too thick, whisk in a little water. If you are using frozen corn, thaw it first.

Ingredients

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