Smoked Gouda Chipotle Grits
"There are endless options to serve these grits as an accompaniment...salmon, boneless skinless chicken breast, scallops, shrimp, pork, etc. From Bon Appetit."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 2 tablespoons butter
- 2 cups fresh corn kernels or 2 cups frozen corn, thawed
- 1 medium onion, chopped
- 5 cups water
- 2 cups whole milk
- 1 teaspoon coarse kosher salt
- 1 teaspoon fresh coarse ground black pepper
- 1 1⁄2 cups quick-cooking white hominy grits
- 2 cups packed smoked gouda cheese, coarsely grated rindless (about 8 ounces)
- 1 tablespoon chopped canned chipotle chile, in adobo*
- chopped fresh cilantro
directions
- Over medium-high heat, melt butter in a large, heavy saucepan. Add corn and onion; saute until onion is golden, about 10 minutes. Add water, milk, salt and pepper, then bring to boil. Gradually add grits in a steady stream while whisking and continue to whisk until mixture is smooth and returns to boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chiles, and stir until cheese melts.
- Transfer grits to a shallow bowl to serve. Sprinkle cilantro over the top.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
