Chili-Cheddar Grits with Grilled Corn & Tomatoes

By khojnicki

Ingredients

• 3 medium ears of fresh corn, shucked
• 1 tbsp EVOO
• 1 lb medium plum tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 c quick cooking grits
• 4 tsp chili powder
• 1/2 c thinly sliced scallions
• 4 oz cheddar cheese, grated

Details

Servings 4

Preparation

Step 1

Heat a gas grill on high.

Lightly rub the corn with 1 tsp of the oil. In a medium bowl, toss the tomatoes with the remaining 2 tsp oil and a generous amount of salt and pepper.

Put the corn and tomatoes cut side up on the grill and cover. Grill, turning the corn occasionally until the corn is browned in places and the tomato skins have darkened and the flesh has softened, 8-12 mins.

Set aside 4 tomato halves for garnish and put the remaining tomatoes in a food processor; pulse until smooth. When the corn is cool enough, cut kernels off the cobs.

In a heavy duty 4 qt. saucepan, bring 3 1/2 cups of water and 2 tsp salt to a boil over high heat. Whisk in the grits, chili powder and tomato puree. Bring to a boil and stir in 2/3rds of the corn kernels and scallions. Reduce the heat to medium low and cook, partially covered and stirring frequently until grits are tender and thick, about 5 mins. Add the cheese and a few grinds of pepper. Serve garnished with reserved tomato halves.