Goat Cheese Grits with Fresh Corn
Take grits upscale by adding fresh corn, goat cheese and chives.
From EatingWell: July/August 2010
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: 156 calories; 5 g fat (3 g sat, 1 g mono); 11 mg cholesterol; 23 g carbohydrates; 6 g protein; 1 g fiber; 277 mg sodium; 124 mg potassium.
Nutrition Bonus: Folate (15% daily value)
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 high fat meat