Here’s another “kiss my grits” grit recipe.
Well, not sure if grits need to be kissed but these were so delicious I want to kiss someone to thank them for the idea. Guess that would be Bobby Flay. I saw one of his shows where he made these and he pureed the corn but I decided to put the whole kernels in my version. My recipe also has a couple of eggs in them and they set up nicely for a casserole.
I love serving grits with bar-b-q of course but any grilled meat or chicken would go nicely with these grits. Add something green and your done.
So, when it comes to the grits, first of all don’t use instant grits as they are precooked and dehydrated and do not have nearly the flavor as other types. Quick grits and regular grits are about the same with the only difference being the size of the grind. If you are lucky enough to find stone-ground grits then buy those. They are made from whole dried corn kernels and coarsely ground between two stones of a grist mill. The entire kernel is ground so the stone ground grit will have a more speckled appearance and a rich corn flavor. (I store mine in the freezer.) I still buy my South Carolina grits and now find them on Amazon – here. The first time I bought Charleston grits was at a farmer’s market in Charleston and they were mixed – yellow and white. On Amazon they sell either white or yellow so I buy one of each and mix them and then freeze what I am not using. They last a long time in the freezer. (I just found Palmetto Mixed Grits on Amazon so no need to buy a bag of each.)
What are you cooking on the grill these days? I’m always looking for new recipes to try out so if you something special, leave a note down below in the “comment” section.
BLAST FROM THE PAST: Looking for a great salad to go with your grilled meats? Try my Salad Lyonnaise – yum, one of my favorites and the poached egg running all over the salad, makes it so delicious when it blends with the dressing.
I order my mixed stone ground grits off of Amazon (free shipping).
You don’t have to do this step but I like a little char on my corn. If you want to skip the grilling just add raw fresh corn to the grits.
Put the 2 cups water and 2 cups milk in saucepan and add the grits. Cooking stirring occasionally for about 10 minutes.
Mix the two eggs with enough milk to make 1 cup liquid. Cut the corn off the cob and set aside.
After the grits have cooked for about 10 minutes add in the goat cheese and stir until melted and then slowly stir in the egg/milk mixture stirring constantly so the egg doesn’t start to cook.
Stir in the corn and the butter.
Add in most of the green onions saving a few to sprinkle on top of cooked grits.
Bake about 1 hour (or longer) until the grits have set up. Remove from oven and sprinkle with the reserved green onions. (I sprinkled a little extra corn on top before baking.)
Grits with Corn and Goat Cheese
Full of fresh corn with a tangy flavor from the goat cheese. A crowd pleaser.
- 2 c. water
- 2 c. milk
- extra milk about 1/2 c.
- Kosher salt and pepper to taste
- 1 c. stone ground mixed grits
- 1/2 stick butter
- 1 bunch green onions thinly sliced (white and green part)
- 3-4 cloves garlic finely minced
- 1 c. fresh corn kernels about 3 ears
- 4 oz. goat cheese
- 2 eggs beaten
- Preheat oven to 350°. Butter or spray a 2 qt. baking dish. Set aside.
- Thinly slice the green onions and reserve about 1/3 cup for garnishing.
- In a medium saucepan, combine the water and milk and grits. Heat to a boil and then reduce to a simmer and stir until they start to thicken. Add in the garlic, salt and pepper. This may take about 10-12 minutes.
- When they start to thicken put the two beaten eggs in a measuring cup and add enough extra milk to make one cup. Quickly stir this into the cooked grits. Add in the corn kernels, green onions, the goat cheese and the butter. Stir until everything is melted.
- Pour the grits mixture into the casserole dish and bake in oven for about an hour or until set and starting to brown around the edges.
- Garnish with some of the reserved sliced green onions.