Goat Cheese Grits with Fresh Corn

Combine the tartness of fresh goat cheese with the sweetness of fresh corn and you have a winning pair.  Add the glory of grits and it’s a perfect trilogy.  The kind of grits you use is of course, critical because for those of us who love them, all grits are not the same.  My favorites are from Anson Mills in SC and Weisenberger from Kentucky—coarse ground grits and a totally different animals from the industrial supermarket variety. This recipe serves 5 (about a cup each) so be sure to double it if you want more.

4 cups milk

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup coarsely ground grits

1-1/2 c. fresh corn kernels (about 2  large ears corn with kernels cut off)

6 oz. Capriole fresh goat cheese, crumbled (save about 2 oz. for topping)

1/2 cup thinly sliced fresh chives or scallion greens


Bring milk, salt and pepper to a boil in a large saucepan. Slowly pour in grits, whisking constantly to prevent lumps. Stir in corn; return to a simmer. Reduce heat to medium-low, and  stirring frequently until thickened, about 15 minutes. Remove from the heat, stir in half the goat cheese and let stand for 5 minutes. Stir in chives (or scallions). Serve each portion sprinkled with some of the remaining cheese.