by ADMIN on DECEMBER 12, 2012
Just focus on the yellow pillow of goodness under the blackened salmon, that’s what this recipe is all about.
Unless you’re from the south, grits have a stigma. A missing tooth, fatty, red-neck, yucky type of stigma.
… And I can say this because I’m from the south. I’m from as far south as you can get: the gulf coast of Mississippi. So I’m allowed to poke fun at my heritage.
But my favorite thing to say to those looking at foods they mistrust with a disgusted curled lip: “Don’t knock it til you try it!” As my husband knows, I take this phrase and act seriously. Even saying it to myself when I’m doubtful of a food’s deliciousness.
In my humble opinion, grits are awesome. And these are pumped-up grits. Grits Gone Wild, if you will.
They’re made with coarse corn meal (which is a whole grain, I might add) as well as chunks of whole corn, cheddar cheese, and a chipotle chile in adobo sauce.
*Mm* Corn Grits Author: Adapted from Martha Stewart Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 4 Ingredients
1.5 cups + ½ cup skim milk
¾ cup corn kernels (fresh from the cob or from frozen)
1 chipotle chili in adobo sauce
¾ cup water
½ tsp salt
¾ cup coarse corn meal
1 oz shredded cheddar cheese
Instructions
Combine ½ cup milk, corn kernels, chili in a food processor (or blender) and process until coarsely chopped.
Combine water, 1.5 cups milk, salt, and corn meal in a small pot and bring to a low rolling boil, whisking constantly.
Cook, whisking constantly, for about 3-6 minutes, or until the liquid is absorbed and the grits are thickened and sticky.
Remove from heat and whisk in the chili mixture and cheese.
Pour onto plates and serve!