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.

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

1. Melt butter in large heavy saucepan over medium high heat. Add corn and onion. Saute until onion is golden, about 10 minutes.
2. Add water, milk, salt and pepper. Bring to a boil.
3. Gradually add grits, whisking until mixture is smooth and returns to a boil.
4. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes.
5. Mix in cheese and chipotle chile. Stir until cheese melts. Transfer grits to a shallow bowl. Sprinkle with cilantro and serve.

 **Nice and easy. You have to like smoked cheese to really like this dish. It would be really nice served with a pork loin, I think.