Joy the Baker

Fresh Corn and Goat Cheese Grits

August 2, 2011

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Five Things I Learned About Myself Last Week

by Joy Wilson

My Los Angeles style of driving will piss many people off outside of Los Angeles.

When traveling, I will take an unreasonable, and possibly troubling amount of travel-sized toiletries with me no matter the duration of the trip.

I so so soooo want to be the girl that’s awesome at Frisbee football…. but I’m totally just not.

I’m stubborn.  I practice.  I’ll totally be good at Frisbee football one day.

canoe city

In a canoe in the ocean?  I’ll jump out.  You won’t even have to dare me.  Life is short and the water is warm.

On a scale of 1 to 10, I’ll score a 2.2 in gracefulness returning my body back to the canoe.  Whatever.  Remember that part about life being short.  Yea.  Exactly.

Some people might feel like a bikini top is a suitable shirt…. but I’m pretty sure it just feels like wearing a bra in public.  That’s just me.

When on vacation is a warm place with tropical fruits and fresh fish… I’ll most likely be thinking about cheese grits and my monster kitten.  I dunno.

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I’m glad to be back in the kitchen.

I missed you.  Seriously.  I don’t care if you look at me strangely.

I’m back in the kitchen with butter and corn… and I’m no stranger to grits.  Remember that Shrimp and Grits dish I made? Insane!

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These grits are just a bit different.  They’re mixed with sweet, fresh corn and a big ol’ chunk of soft goat cheese.  Goat cheese melts down in the hot grits, creating an irresistibly creamy dish.  Fresh corn adds little bits and bites of sweetness.

This is a dreamy summer dish.  Pair grits with a fried egg for breakfast, OR with ribs or barbecue chicken is you’re feeling dinnery.  Seriously… delicious!

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Fresh Corn and Goat Cheese Grits

makes 6 small portions, or 3 main portions

adapted from Bobby Flay

Print this Recipe!

3 tablespoons unsalted butter

4 cups water

1/2  cup milk (I used whole milk)

1 1/2 teaspoons salt

1 cup stone-ground grits

1/3 cup chopped scallions

1 garlic clove, minced

1 1/2 cups fresh corn kernels (from 2 or 3 ears of corn)

black pepper

4 ounces goat cheese

fresh chopped parsley

Place a medium sauce over medium heat.  Add butter and cook down until butter is browned.  Add milk and water and bring mixture to a boil.  Add the grits while stirring and reduce heat to a simmer.  Add salt.  Cook grits, uncovered, stirring occasionally, until medium thick.  This may take about 20 minutes.

Heat olive oil in a separate medium skillet.  Add scallions and cook for 2 minutes over medium heat.  Add garlic and corn, top w 1/2 teaspoon salt and a hearty pinch of black pepper.  Cook for 3 to 5 minutes until corn is slightly browned, warmed, and softened slightly.

Add cooked corn mixture and goat cheese to the hot, cooked grits.  Stir until goat cheese is melted and incorporated into the grits.

Top with chopped parsley and serve immediately with a fried egg or delicious barbecued food.

Mixture can be stored in an airtight container  in the fridge and reheated on the stove top with a splash of water and milk.


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