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Categories:
water instant grits kosher salt fresh corn kernels scallions shredded Monterey Jack cheese Cheddar cheese
Viewed: 59 - Published at: 2 years agoIngredients
- 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
Method
- 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.
