Few things get me more excited than a good batch of stone-ground grits. I just love how creamy and rich they are. You can totally control how their richness by how much butter you add or whether you use whole or 2% milk to cook them down. I also love watching them bubble and pop as they thicken. I used to think that one of the best compliments to a good batch of stone-ground grits was a blackened batch of shrimp. That was until I discovered adding goat cheese and corn! Who would have thought to add more corn to a grit. But they sure are tasty. Now don't get me wrong I still hold a special place for shrimp and grits, sausage and grits and a slew of other grit combinations but these sure are tasty.
- 1 cup stone ground grits
- 4 cups water
- 2 cups 2%milk
- 2 tbsp unsalted butter
- 1 cup corn kernels (from one large ear of corn)
- 2/3 cup goat cheese, divided
- 1/4 cup thinly sliced scallions
- 1/4 teaspoon black pepper
- Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
- Stir in 2 cups milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
- Stir in pepper and remaining tablespoon of butter.
- Meanwhile, if using fresh corn, cook the corn in a medium pot of boiling water until done (about 7-10 minutes). Once cooled, remove corn kernels with a sharp knife. Set aside.
- Add corn and 1/2 of the goat cheese to the cooked grits. Let stand for 5 minutes.
- Stir in scallions and sprinkle with remaining cheese.