Chef John's Creative Culinary Services
PO Box 1300 ∙ Dunedin, FL 34697
tel: 727-433-1889 ∙ email: firstname.lastname@example.org
CORN & GOAT CHEESE GRITS
2½ cups water
½ cup milk
1 tbsp. Butter
1 tbsp. salt
1 cup Quick Grits
2 tbsp. Olive oil
½ red onion, finely chopped
3 tsp. Minced garlic
1½ cups frozen corn kernels, thawed pepper
4 oz. Goat cheese, room temperature
1. In a medium saucepan over medium high heat, combine the water, milk, butter and salt and bring to a boil. Slowly whisk in the Grits, reduce the heat to medium and cook, stirring frequently, until thickened and the grains are tender, about 5 minutes.
2. Meanwhile, in a medium skillet over medium heat, heat the olive oil and add the onion and cook until softened, about 5 minutes. Add the garlic and corn and cook, stirring occasionally, until the garlic is softened, about 5 minutes. Season with salt and pepper and transfer to a food processor and puree until the mixture is just smooth.
3. Stir the corn mixture and goat cheese into the grits, adjust the seasoning and cook until heated through.
200 South Parker Street, Tampa, FL 33606
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