Creamy Grits With Sweet Corn |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Switch up the recipe to make Broccoli-Cheese Grits by substituting 2 cups frozen broccoli florets and 1 cup (4 oz.) shredded sharp Cheddar cheese for corn and garlic-and-herb spreadable cheese. Proceed with recipe as directed. Ingredients:
1 teaspoon salt |
3/4 cup uncooked quick-cooking grits |
1 cup frozen whole kernel corn, thawed |
1 (4-oz.) container light garlic-and-herb spreadable cheese |
1/2 teaspoon freshly ground pepper |
Directions:
1. Bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat; gradually stir in grits. Reduce heat to medium-low, and cook, stirring often, 5 minutes or until thickened. Stir in corn, cheese, and pepper; cook, stirring constantly, 1 minute or until cheese is melted.
2. Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese.
3. Broccoli-Cheese Grits: Substitute 2 cups frozen broccoli florets and 1 cup (4 oz.) shredded sharp Cheddar cheese for corn and garlic-and-herb spreadable cheese. Proceed with recipe as directed.
4. Spicy Cheese Grits: Substitute 1 (6.5-oz.) container pepper-Jack-and-jalapeño pepper spreadable cheese for garlic-and-herb spreadable cheese. Proceed with recipe as directed.
5. Note: For testing purposes only, we used J. L. Kraft Specialty Gourmet Pepperjack and Jalapeño Spreadable Cheese.
|
|