Joy the Baker

Living the Good Life- with Grits

May 9, 2008

I know this is a bit of a departure for me. But seriously- check out these grits with grilled sweet corn, grilled onions, jalapeno peppers and sharp cheddar cheese.  Amazingly delicious!

Grits are a corn based, sometimes breakfast, sometimes dinner, always delicious cereal type food.  Is that clear?  Grits are similar to something like polenta, which is another corn product.  Essentially grits are coarsely ground corn.  They’re popular in the Southern United States, where they know how to do them up right with butter, cheese and bacon.  Bless them for they’re fantastic use of fat.  Seriously.

My grits were cooked in water and salt, then graced with a generous pat of butter.  I grilled up some fresh sweet corn, onions and jalapeno pepper until they were nice a browned then layered that on top of the cooked grits.  The whole dish was topped with a handful of grated sharp cheddar.  I had a tub of sour cream ready too, just in case I needed an extra dollop of richness…. but I decided to be reasonable and skipped the sour cream.

With a little creativity, you can add anything you like to grits.  Whatever you’re in the mood for!  I’ll also post a sweet version of grits sometime soon!

The recipe below follows the water/grits ratio suggested on the box that I bought.  You may want to follow the directions of you particular brand.  Now….. go and make!

Grits with Grilled Corn, Onions, Peppers and Cheddar Cheese

Print this Recipe!

1 generous serving

1 1/2 cup water

6 Tablespoons quick cooking grits (not instant)

2 dashes of salt

1 Tablespoon unsalted butter

pepper to taste

1 ear sweet corn, fresh

1/2 jalapeno pepper, diced, without the seeds

2 Tablespoons diced onions

1 Tablespoon olive oil

1/3 cup grated sharp cheddar cheese


Cut corn of the ear, dice jalapeno pepper and onions and saute in olive oil.  Cook over medium heat, stirring occasionally, until well browned, about 5 minutes.  Remove from heat and set aside.

In a small sauce pan, bring water to a boil.  Add salt.  Slowly stir in the dry grits.  Cover and cook for 5 to 7 minutes, removing the cover to stir occasionally.  Remove from heat and stir in butter until melted and pepper to taste.   Top with corn and onion mixture and grated cheese.  Enjoy!


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