Perry's Plate: Progressively Paleo Recipes » Smoked Gouda Chipotle Grits

Dear Grits,

Hello old friend. I hope you’re doing well. I had a few things to say, and I know you’re partial to written letters, so here goes . . .I really like you. I do. I love eating you for breakfast with a side of bacon, eggs, and my grandma’s biscuits. However, my dear, you’re not very photogenic. C’mon, we both know it’s true. I don’t have room to talk, I know. I don’t look very good in the morning, either. But like certain people in the world, you look a lot more attractive the more someone gets to know you.

I think our relationship has stepped up to a new level since that day I decided to add more than salt and butter to you. I knew you’d get along with Smoked Gouda and chipotles well. They’re good friends of mine. Little did I know they would bring out a whole new, delicious side of you. I’m in awe. Really.

I just wanted you to know that.

And no matter what anyone says about your physical appearance, know that I adore you.

Much love,
Natalie

Smoked Gouda Chipotle Grits

Ingredients:

2 T butter
2 cups fresh corn kernels or frozen, thawed
1 medium onion, chopped
5 cups water
2 cups whole milk
1 tsp Kosher salt
1 tsp coarsely ground black pepper
1 1/2 cups quick-cooking white hominy grits
2 cups (packed) grated rindless smoked Gouda cheese (about 8 ounces)
1 T chopped canned chipotle in adobo sauce
Chopped fresh cilantro

Directions:

Over medium-high heat, melt butter in a large, heavy saucepan. Add corn and onion; saute until onion is golden, about 10 minutes. Add water, milk, salt and pepper, then bring to boil. Gradually add grits in a steady stream while whisking and continue to whisk until mixture is smooth and returns to boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chiles, and stir until cheese melts.

Transfer grits to a shallow bowl to serve. Sprinkle cilantro over the top.

Serves 10.

from Bon Appetit December 2009