Goat Cheese Grits with Fresh Corn

4.5 (23)
Goat Cheese Grits with Fresh Corn

Take grits upscale by adding fresh corn, goat cheese and chives.

Yield: Makes 6 servings, about 2/3 cup each
Active Time: 20
Total Time: 20


  • 3 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup quick grits (not instant; see Tips)
  • 1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen
  • 3/4 cup crumbled goat cheese (3 ounces), divided
  • 1/4 cup thinly sliced fresh chives or scallion greens


Bring water, salt and pepper to a boil in a large saucepan. Slowly pour in grits, stirring constantly. Stir in corn; return to a simmer. Reduce heat to medium-low, cover and cook, stirring once or twice, until thickened, about 5 minutes. Remove from the heat, stir in half the goat cheese and let stand for 5 minutes. Stir in chives (or scallions). Serve each portion sprinkled with some of the remaining cheese.

Tips & Notes

  • Tips: Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle.
  • To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.


Nutrition Per Serving

calories 156
fat 5 g (3 g sat, 1 g mono)
cholesterol 11 mg
carbohydrates 23 g
protein 6 g
fiber 1 g
sodium 277 mg
potassium 124 mg

Nutrition Bonus Folate (15% daily value)

Carbohydrate Serving 1 1/2

Exchanges 1 1/2 starch, 1/2 high fat meat

From EatingWell July/August 2010