2 tablespoons (1/4 stick) butter
2 cups fresh corn kernels or frozen, thawed
1 medium onion, chopped
5 cups water
2 cups whole milk
1 teaspoon coarse kosher salt
1 teaspoon coarsely ground black pepper
1 ½ cups quick-cooking white hominy grits
2 cups (packed) coarsely grated rindless smoked Gouda cheese (about 8 ounces)
1 tablespoon chopped canned chipotle chiles in adobo*
Chopped fresh cilantro
Melt butter in a large heavy saucepan over medium-high heat. Add corn and onion. Sauté until onion is golden, about 10 minutes. Add the water, milk, salt, and pepper to pan; bring to boil. Gradually add grits, whisking until mixture is smooth and comes to a boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 mintues. Mix in cheese and chipotle chile. Stir until cheese melts. Transfer grits to shallow bowl. Sprinkle with cilantro and serve.
*Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at HEB.
Tim, sound wonderful! Can you make them during the New Years retreat?
Dick
Dude…
THIS is amazing!!!….so…I’m thinkin’ this will be on our table for Christmas Eve…I need to come see you guys, rather than Kenny come all the time…
Merry Christmas and I hope to catch with you this year…
Laura
Tim, will pass this on to others. Thanks for sharing.
Color me happy! You have graciously shared another culinary gem…thank you, Tim!