Makes 10 servings
- 2 tablespoons (1/4 stick) butter, unsalted
- 2 cups corn kernels, fresh or frozen
- 1 medium onion, chopped
- 5 cups water
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 1/2 cups cups quick-cooking white hominy grits
- 2 cups (packed) coarsely grated rindless smoked Gouda cheese (about 8 ounces)
- 1 tablespoon chopped canned chipotle chiles in adobo (or jalapenos)
- Chopped fresh cilantro
- Melt butter in large heavy saucepan over medium high heat. Add corn and onion. Saute until onion is golden, about 10 minutes.
- Add water, milk, salt and pepper. Bring to a boil.
- Gradually add grits, whisking until mixture is smooth and returns to a boil.
- Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes.
- Mix in cheese and chipotle chile. Stir until cheese melts. Transfer grits to a shallow bowl. Sprinkle with cilantro and serve.
Friday, December 30, 2011
Smoked Gouda Chipotle Grits
Finally- after looking at this recipe for months tacked to the fridge door (I cut it out from Bon Appetite)- it is time to try it. I couldn't get smoked gouda from Whole Foods, but they suggested a smoked fontina which I used. My youngest made this meal. I should have noticed how many servings it made before it got made! Yikes.