Goat Cheese & Sweet Corn Grits – Creamy sweet corn grits get even creamier with a few dollops of smooth goat cheese
Summer is nearing and that means so much: no more winter coats, spending lots of time at the pool, and my favorite produce comes into season.
One of those foods is corn. Haven’t you noticed that fresh corn take over the produce section of the grocery store during the summer? At my grocery store, they even keep a trash can nearby so you can shuck your own corn before bagging it.
Corn tastes so sweet in the summer so it’s so hard to resist it. I love buying it to grill or use in my roasted corn guacamole. But recently, I found a new way to enjoy it: in creamy, Southern grits, along with some tangy goat cheese.
Which brings us to today’s recipe…Goat Cheese & Sweet Corn Grits!
What are grits?
I realize that if you don’t live in the South, you may not be completely aware what grits are. I lived in Florida for 23 years and never had a good serving of grits until I moved to what some call the hub of the South – Atlanta, Georgia.
If you’ve never had grits before, grits are coarsely-ground corn kernels that are cooked with water or milk. Many who don’t like grits probably tried them with water and maybe had them unseasoned. That’s what happened to me – I had a very generic version of grits that tasted so bland that I never wanted to eat it again.
But then I moved to Atlanta and had the best grits I’ve ever had – creamy, dreamy girts that were cooked with love (and tons of cream and butter).
How are these grits made?
The grits are made pretty simply, actually. It doesn’t take much to give them tons to flavor. Let’s break down the recipe:
- Boil water, milk, and butter together
- Whisk in grits slowly and cook
- Cook fresh corn kernels with onion and garlic
- Puree corn mixture and add to grits
- Melt goat cheese into grits and serve!
Who knew something so incredible could be so easy to make???
Tips & Tricks
These grits are a great, simple recipe to add to your repertoire. However, regardless of its simplicity, I still have a few tips for this recipe that I think you’ll find helpful:
- Make sure you buy stone-ground grits – not instant grits! These grits are meant to cook slowly so they have time to incorporate all those yummy flavors.
- Be very careful when pureeing the corn mixture in the blender. To allow the steam to escape, remove the center hole from the lid and cover it with a kitchen towel while you blend the corn mixture.
- Fresh goat cheese cheese ALWAYS melts and combines much easier than the crumbled stuff. So I HIGHLY recommend you buy a log of goat cheese for this recipe to obtain maximum creaminess.
- I use fresh corn for this recipe. To easily cut the kernels off the cob, I use a bundt pan – a trick I learned from The Pioneer Woman. The hole in the pan helps hold the cob in place while I cut off the kernels. Bonus: the kernels are caught in the pan so they don’t fly everywhere!
These grits are so incredible that you won’t be able to hold back from “sampling” it so many times throughout the process. I cannot confirm or deny that this specifically happened to me.
Goat Cheese & Sweet Corn Grits
- 4 cups water
- 1/2 cup whole milk
- 2 tablespoons butter unsalted
- 1 teaspoon salt
- 1 cup grits not quick-cooking!
- 2 teaspoons extra virgin olive oil
- 1 1/2 cups chopped Spanish onion
- 3 cloves garlic minced
- 1 1/2 cups fresh corn kernels about 3 ears of corn
- 4 ounces goat cheese
- salt and pepper to taste
- Pour the water, milk, butter, and 1 teaspoon salt into a medium sauce pan. Heat mixture over medium-high heat until it begins to boil. Once it's boiling, very very slowly pour in the grits while whisking quickly for 2 minutes. Reduce heat to medium-low, cover, and let cook for 30 minutes, stirring occasionally.
- While the grits cook, add olive oil to medium skillet and heat to medium. Add onion and cook until translucent, about 5 minutes. Add garlic and corn kernels and cook for another 5 minutes. Season with salt and pepper.
- Add corn mixture to a blender and carefully blend mixture until it's pureed. Allow the steam to exit the blender after 10 seconds so it doesn't build up. Once the mixture is smooth, it is ready.
- When the grits are cooked, add in the pureed corn mixture. Add goat cheese to grits, about 1 ounce at a time so that it can melt completely into grits. Serve immediately.
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