Creamy Grits With Sweet Corn

Prep: 5 min., Cook: 10 min.

Yield: Makes 4 servings

Ingredients

• 1  teaspoon  salt
• 3/4  cup  uncooked quick-cooking grits
• 1  cup  frozen whole kernel corn, thawed
• 1  (4-oz.) container light garlic-and-herb spreadable cheese
• 1/2  teaspoon  freshly ground pepper

Preparation

1. Bring 3 cups water and 1 tsp. 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, 5 minutes or until thickened. Stir in corn, cheese, and pepper; cook, stirring constantly, 1 minute or until cheese is melted.

Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese.

Broccoli-Cheese Grits: Substitute 2 cups frozen broccoli florets and 1 cup (4 oz.) shredded sharp Cheddar cheese for corn and garlic-and-herb spreadable cheese. Proceed with recipe as directed.

Spicy Cheese Grits: Substitute 1 (6.5-oz.) container pepper-Jack-and-jalapeño pepper spreadable cheese for garlic-and-herb spreadable cheese. Proceed with recipe as directed.

Note: For testing purposes only, we used J. L. Kraft Specialty Gourmet Pepperjack and Jalapeño Spreadable Cheese.