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Listed in: Sidedishes
1 teaspoon unrefined corn oil (or olive oil)
3/4 cup (75 g) sliced scallion, whites and greens separated
2 cloves garlic, minced
1 cup (130 g) frozen roasted corn (such as Trader Joe’s, or use regular), thawed
1 1/4 cups (295 ml) milk (low-fat cow’s or plain, unsweetened soy or almond)
1 1/4 cups (295 ml) water
2/3 cup (85 g) stone-ground corn grits
2 tablespoons (8 g) diced green chiles, drained, optional
1 large roasted red pepper, chopped
1 1/2 teaspoons (7 g) butter
1/2 teaspoon each salt and fresh-ground black pepper
1/3 cup (38 g) grated pepper jack cheese
2 to 4 dashes hot pepper sauce, optional
Heat the oil over medium heat in a medium, heavy-bottomed saucepan. Add the white slices of scallion and sauté for about 2 minutes. Add the garlic and sauté for 1 minute. Stir in the corn and cook for about a minute. Add the milk, water, grits, and chiles, and stir to combine. Bring to a boil over high heat, stir, reduce the heat to low, partially cover, and cook until the mixture has thickened and the grits reach the desired tenderness, 30 to 40 minutes.
Stir in the red pepper during the last few minutes of cooking time. Stir in the butter, salt, pepper, cheese, and hot pepper sauce. Adjust the seasonings. Fold in the green slices of scallion and serve hot.
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