Fresh Corn and Goat Cheese Grits

joythebaker — Wed, 03 Aug 2011 05:39:10 +0000

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.

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.

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!

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!

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.

Living the Good Life- with Grits

joythebaker — Sat, 10 May 2008 03:21:39 +0000

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

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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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Joy the Baker » grits

Fresh Corn and Goat Cheese Grits

Living the Good Life- with Grits