While participating in the Eat from the Pantry Challenge last month, I spotted a box of quick-cooking grits in the pantry that needed to be used up. I decided to serve them as a side dish for supper rather than at breakfast. I had clipped this recipe from a Southern Living magazine some time ago, so decided to try it. Delicious!!!
Creamy Grits with Sweet Corn
1 teaspoon salt
3/4 cup uncooked quick-cooking grits
1 cup frozen whole kernel corn, thawed
4 ounces soft cream cheese spread with onion and chives
1/2 teaspoon pepper
Bring 3 cups water and 1 teaspoon salt to a boil in a large saucepan over medium-high heat; gradually stir in grits. Reduce heat to medium-low and cook, stirring often, for 5 minutes or until thickened. Stir in corn, cheese and pepper; cook, stirring constantly, for 1 minute or until cheese is melted.