Creamy Cheese Grits

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  • ½ cup fresh or frozen corn (if using frozen corn, thaw it first)Grits Creamy Cheese
  • 3 ½ cups water
  • 4 tablespoons unsalted butter
  • 4 scallions, white parts minced, green parts sliced thin
  • 1 cup milk
  • ½ teaspoon hot sauce
  • ½ teaspoon Salt plus extra for final seasoning
  • ½ cup Pepper  plus extra for final seasoning
  • 1 cup old-fashioned yellow corn grits
  • 4 ounces Monterey Jack cheese, shredded (1 cup)
  • 4 ounces sharp cheddar cheese, shredded (1 cup)


  1. Process corn and ¼ cup water in blender until smooth, about 1 minute; set aside.Grits Creamy Cheese
  2. Melt 2 tablespoons butter in medium saucepan over medium heat.
  3. Add scallion whites and cook until softened, about 2 minutes.
  4. Stir in milk, hot sauce, ½ teaspoon salt, ½ teaspoon pepper, and remaining 3 ¼ cups water and bring to boil.
  5. Slowly whisk grits into pan until no lumps remain.  Reduce heat to low and cook, stirring frequently, until grits are thick and creamy, about 15 minutes.
  6. Remove from heat, stir in Monterey Jack, cheddar, reserved corn mixture, and remaining 2 tablespoons butter until combined.  Season with salt and pepper to taste.  Sprinkle with scallion greens and serve.
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