My F&W
quick save (...)

Corn-and-Chipotle Grits with Two Cheeses

  • FAST
  1. 3 1/2 cups water
  2. 3/4 cup instant grits
  3. 2 teaspoons kosher salt
  4. 1 cup fresh corn kernels (from 1 ear)
  5. 2 scallions, thinly sliced
  6. 1/2 cup shredded Monterey Jack cheese (2 ounces)
  7. 1/2 cup shredded sharp cheddar cheese (2 ounces)
  8. 1 1/2 teaspoons chopped chipotle in adobo
  1. In a medium saucepan, bring the water to a boil. Slowly whisk in the grits and the salt. Cover and simmer over low heat, stirring occasionally, until the grits are thick and tender, about 20 minutes. Remove from the heat, stir in the corn, scallions, cheeses and chipotle and serve hot.
Serve With Barbecued chicken or shrimp.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.