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CPA: Certified Pastry Aficionado

Goat Cheese & Sweet Corn Grits

Easter· Holiday Favorites· sides
April 29, 2019

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Goat Cheese & Sweet Corn Grits – Creamy sweet corn grits get even creamier with a few dollops of smooth goat cheese

Bowl of Goat Cheese & Sweet Corn Grits topped with corn kernels

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!

Two bowls of Goat Cheese & Sweet Corn Grits Spoonful of Goat Cheese & Sweet Corn Grits and corn kernels Bowl of  with a spoon in it

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:

  1. Boil water, milk, and butter together
  2. Whisk in grits slowly and cook
  3. Cook fresh corn kernels with onion and garlic
  4. Puree corn mixture and add to grits
  5. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Corn cob stuck in the middle of a bundt cake pan to cut the kernels off

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.

Closeup on a spoonful of Goat Cheese & Sweet Corn Grits

Print Recipe

Goat Cheese & Sweet Corn Grits

Creamy sweet corn grits get even creamier with a few dollops of smooth goat cheese
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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. 

Notes

Recipe adapted from Food and Wine

Pin for later:

Goat Cheese & Sweet Corn Grits photo collage

More recipes you’ll love:

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Garlic & Olive Oil Mashed Potatoes

Pot of Garlic & Olive Oil Mashed Potatoes

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21 Comments

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Comments

  1. Ana @ Muy Delish says

    May 6, 2019 at 1:12 am

    Honestly I have only had grits a handful of times but this must be changed asap! this recipe looks delicious! I love how you removed the corn kernes! Great idea

    Reply
  2. Jenni LeBaron says

    May 6, 2019 at 12:23 am

    The goat cheese must give these the perfect saltiness and the sweet corn a great amount of sweetness. Fantastic flavor pairing together and a hearty dish!

    Reply
  3. Cathleen says

    May 5, 2019 at 10:40 pm

    Yeah, I live in Canada, so I had no idea what grits were until I started reading food blogs. I don’t even think they sell it in Canada! Where do ou think I could get it?

    Reply
  4. Analida Braeger says

    May 5, 2019 at 9:25 pm

    Grits a is definitely comfort for me, and I live in the north 🙂 Your recipe sounds so tasty with the goat cheese instead of yellow American!

    Reply
  5. Anne Lawton says

    May 5, 2019 at 1:24 pm

    I love grits and the idea of fresh corn in them, yum! Thanks for the tip on removing the corn kernels from the cobb!

    Reply
  6. Neha says

    May 5, 2019 at 1:38 am

    Yum yum! Looks super creamy and delicious!!! I love corn and can’t wait to try this recipe as soon as I can.

    Reply
  7. Lorie says

    May 5, 2019 at 12:03 am

    Oh my gosh that bundt cake pan trick has changed my life! How have I never known that one! Summer is coming and all I want is corn EVERYTHING so this is coming right up!

    Reply
  8. Aleta says

    May 3, 2019 at 3:43 pm

    This looks so yummy! I love your tip for cutting corn from the cobb, what a great idea! Can’t wait to give this a try, it’ll pair great with our next barbecue night.

    Reply
  9. Nicoletta says

    May 2, 2019 at 11:03 am

    This sounds like a delightful recipe! I’ve never had grits but maybe it is similar to polenta, which I like. The addition of goat cheese is fantastic!

    Reply
  10. Deseree says

    May 1, 2019 at 11:49 am

    What a great southern dish. I have never thought about adding corn to the top of grits. I bet it really enhances the flavor.

    Reply
  11. Heather says

    April 30, 2019 at 7:55 pm

    You’re right I’ve never had good grits haha. I’ve had them only a few times from relatives when I visited them in Florida. They were bland – nothing like what these seem like! You pretty much had me at goat cheese 🙂

    Reply
  12. Vicky says

    April 30, 2019 at 12:31 pm

    We eat corn all summer long and I love finding new ways to use it. These grits look creamy and delicious with a wonderful corn flavor.

    Reply
  13. Marina says

    April 30, 2019 at 8:17 am

    I’m vegan so I don’t eat goat cheese, but I might try your recipe using a vegan cheese 🙂

    Reply
  14. Rachel says

    April 29, 2019 at 11:25 pm

    I really like cheesy grits. This looks like a jazzed up variation and I am excited to try it.

    Reply
  15. Adrianne says

    April 29, 2019 at 9:42 pm

    Ermagawd yes please!! These sound delicious!! Yum what a great comfort food dish. We don’t have grits over here in Australia but it makes me want to make them. Thanks for sharing.

    Reply
  16. Veena Azmanov says

    April 29, 2019 at 9:23 pm

    Thanks for such a unique and amazing recipe. It is a must try recipe for me. Love the cheesy flavor to it. Yum.

    Reply
  17. Sara says

    April 29, 2019 at 9:20 pm

    Goat cheese in grits…you have to be some kind of culinary genius! How delicious!

    Reply
  18. Kate says

    April 29, 2019 at 9:15 pm

    This looks so delicious and comforting! Can’t wait to try this! 🙂

    Reply
  19. Suzy says

    April 29, 2019 at 9:05 pm

    I bet the corn and goat cheese pair together wonderfully! Can’t wait to try it.

    Reply
  20. Heather says

    April 29, 2019 at 9:00 pm

    I don’t think I’ve ever had goat cheese before but this dish looks so fresh and delicious!

    Reply
  21. Jenny says

    April 29, 2019 at 8:27 pm

    This recipe looks fabulous…I really love your balance of the goat cheese with the sweet corn.

    Reply

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