Switch up your side-dish routine and embrace the flavors of summer and make my recipe for Creamy Cheesy Corn Grits for dinner tonight!
Grits. People either love them or hate them. If your from the south it’s pretty much a staple. But if your friend the north or just about anywhere else it’s not a common food on the menu. Although, thanks to the recent popularity of shrimp and grits I feel like people are starting to embrace grits more. My parents are from the North. My husband’s family is from the North, too. Grits have never been a staple in either of our houses. Both my husband and I moved to the south in elementary and middle school. Now in our 30’s, we feel like we are definitely Southerners. We say “y’all” and indulge in all Southern delicacies including grits.
One thing we have both learned is that grits have to be full of flavor for us to really like them. The more salt, cheese, and cream the better. And whenever I make grits I almost always have a gravy on hand to serve on top of them almost like a mashed potato. Both of us like to have a little gravy on our grits.
On Wednesday, I’ll share a delicious pork tenderloin that I served these Creamy Cheesy Corn Grits with that we topped with a dollop of homemade pan gravy. I feel like you don’t get more southern than that.
Making grits is very easy the biggest thing you have to remember to do is stir. If not you’ll get lumpy, grainy grits, and let’s face it. No one wants lumpy, grainy grits. You want smooth and creamy grits. So stirring is key to ensure that they stay creamy. Another tip I’ve learned through the years of making grits is you can always add a little extra milk if your grits are done cooking but the rest of your food isn’t. This will help keep your grits creamy and not clump up!
So if your ready to try something new or maybe your a current grit lover try my recipe for Creamy Cheesy Corn Grits.
Creamy Cheesy Corn Grits
- 2 cups 2% milk
- 2 cup chicken stock
- ½ teaspoon salt
- 1.8 teaspoon black pepper
- ½ cup fresh corn kernels
- 1 cup stone ground grits
- ½ cup cheddar cheese
- In a medium sauce pan, bring milk, chicken stock, salt, epper, and corn to a simmer on medium-high heat for 10 minutes.
- Add the stone ground grits to the sauce pan, continue to stir for 2 minutes. Then reduce heat to low and simmer for 10 minutes until liquid as mostly absorbd. Before serving stir in ½ cup cheddar cheese, mix well, and divide among plates.