How to Cook Grits with Grilled Corn, Roasted Chilies and Fontina

Name: How to Cook Grits with Grilled Corn, Roasted Chilies and Fontina
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Southern
Ingredients: 3 slices bacon; 2 Tbsps butter; 0 teaspoons cayenne pepper; 946 milliliters chicken stock; 2 Anaheim chilies; 59 milliliters cilantro leaves (loosely packed); 2 ears corn; 227 grams fontina cheese (grated); 1 teaspoon olive oil; 2 Tbsps grated Parmesan; 6 servings salt and pepper (as needed for seasoning); 237 milliliters stone ground white grits; 118 milliliters whole milk

Need It is perfect for The Fourth Of July. A mixture of milk, salt and pepper, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a reasonably priced recipe for fans of Southern food. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Make the grilled corn topping: Prepare the grill for medium indirect heat. Rub olive oil onto the corn to coat thoroughly. Grill, turning often, until the corn is lightly charred all over and just tender, about 15 minutes.

Ingredients you will need

Olive Oil

Corn

Dry Seasoning Rub

Equipment you will use

Grill

Place bacon slices in a large, unheated heavy-bottomed or cast iron skillet. Turn heat to medium and cook bacon, turning often until crispy. About 8 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Place the oven rack in the center position and preheat the oven to 450 degrees.Bring the chicken stock to a boil in a 4-qt. saucepan over high heat. Gradually whisk in grits; reduce heat to medium-low, and cook, whisking constantly for about 5 minutes. Continue to cook until tender whisking occasionally, about 10 more minutes.

Ingredients you will need

Chicken Stock

Grits

Equipment you will use

Whisk

Sauce Pan

Oven

Remove from heat and stir in fontina, milk, butter, and cayenne; season with salt and pepper. While it is still warm and pourable transfer the grits to a shallow 1 or 1 ½ quart baking dish. You may have more grits than you need, so be sure to only fill the dish to about ½-inch from top.Scrape the corn and chili mixture on top of the grits, spreading it in and even layer then sprinkle the Parmesan on top. Set the baking dish on a rimmed baking sheet and place in the heated oven. Cooked until hot and bubbly and beginning to brown on top, 25 to 30 minutes.

Ingredients you will need

Salt And Pepper

Parmesan

Ground Cayenne Pepper

Fontina Cheese

Butter

Chili Pepper

Grits

Corn

Milk

Equipment you will use

Baking Sheet

Baking Pan

Oven

Remove from oven and garnish with prepared chopped bacon and cilantro.

Ingredients you will need

Cilantro

Bacon

Equipment you will use

Oven

Serve hot.Like this:Like Loading...

Equipment

Ingredients

Servings:

3slices

bacon 2Tbsps

butter 0teaspoons

cayenne pepper 946milliliters

chicken stock 2

Anaheim chilies 59milliliters

cilantro leaves (loosely packed)2

ears corn 227grams

fontina cheese (grated)1teaspoon

olive oil 2Tbsps

grated Parmesan 6servings

salt and pepper (as needed for seasoning)237milliliters

stone ground white grits 118milliliters

whole milk

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Selbach Oster Mosel Riesling Kabinett with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.