My F&W
quick save (...)

Corn-and-Chipotle Grits with Two Cheeses

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  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

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    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.
    advertisement
    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.