Corn-and-Chipotle Grits with Two Cheeses


Slideshow: Delicious, Quick Side Dishes


  • Total Time:
  • Servings: 4

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  • 3 1/2 cups water
  • 3/4 cup instant grits
  • 2 teaspoons kosher salt
  • 1 cup fresh corn kernels (from 1 ear)
  • 2 scallions, thinly sliced
  • 1/2 cup shredded Monterey Jack cheese (2 ounces)
  • 1/2 cup shredded sharp cheddar cheese (2 ounces)
  • 1 1/2 teaspoons chopped chipotle in adobo

How to make this recipe

  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.

Contributed By Published October 2013

479107 recipes/september-2007-corn-and-chipotle-grits-with-two-cheese 2013-12-06T23:20:40+00:00 Melissa Rubel Jacobson summer|american|southwestern-tex-mex|beans-grains-and-legumes|side-dishes|4|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner october-2013,melissa rubel jacobson,corn and chipotle grits,two cheese grits,cheddar and monterey jack cheese grits,easy southwestern side dish recipes,september-2007-corn-and-chipotle-grits-with-two-cheese 479107

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