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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


  1. Preheat oven to 350°. Butter or spray a 2 qt. baking dish. Set aside.
  2. Thinly slice the green onions and reserve about 1/3 cup for garnishing.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with some of the reserved sliced green onions.