Creamy Cheese Grits

By Patlynn

Grits are a southern staple made with little more than water, salt, and sometimes butter. For our purposes, we began by building flavor with sautéed scallion whites. After slow-cooking our grits for 15 minutes in a combination of water and milk for richness, we stirred in the cheese: a mixture of Monterey Jack for creaminess and sharp cheddar for tang. Finally, to boost the corn flavor of our grits, we finished them with pureed corn.

Ingredients

• The grits are ready when they are mostly creamy but still retain a little bite. If the grits get too thick, whisk in a little water. If you are using frozen corn, thaw it first.
• 1/2 cup fresh or frozen corn kernels
• 3 1/2 cups water
• 4 tablespoons unsalted butter
• 4 scallions, white parts minced, green parts sliced thin
• 1 cup milk
• 1/2 teaspoon hot sauce
• Salt and pepper
• 1 cup old-fashioned grits
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• 4 ounces sharp cheddar cheese, shredded (1 cup)

Preparation

Step 1

1. Puree corn and 1/4 cup water in blender until smooth, about 1 minute; set aside. Melt 2 tablespoons butter in medium saucepan over medium heat. Add scallion whites and cook until softened, about 2 minutes. Stir in remaining 3 1/4 cups water, milk, hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to boil.
2. Slowly whisk grits into saucepan until no lumps remain. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 15 minutes.
3. Off heat, stir in Monterey Jack, cheddar, pureed corn, and remaining 2 tablespoons butter until incorporated. Season with salt and pepper to taste. Serve sprinkled with scallion greens.