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Add a photoServings: 8
Ingredients
- 4 x ears fresh corn
- 3 Tbsp. oil divided
- 1/2 tsp salt
- 4 x garlic cloves chopped
- 2 x shallots chopped
- 4 c. chicken broth
- 2 c. uncooked quick-cooking grits
- 1 pkt Roquefort cheese - (3.5 ounce) crumbled
- 1/4 c. minced fresh chives
- 1 tsp freshly-grnd black pepper
Directions
- Rub corn proportionately with 2 Tbsp. oil, and sprinkle with salt. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 to 15 min or possibly till golden, turning occasionally; cold. Cut corn kernels from cobs, and set aside.
- Saute/fry garlic and shallots in remaining 1 Tbsp. oil in a large heavy saucepan over medium-high heat 5 min or possibly till tender. Add in chicken broth, and bring to a boil. Gradually add in grits, stirring constantly; reduce heat, and simmer, stirring often, 5 to 7 min or possibly till thickened. Stir in corn, cheese, chives, and pepper.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 8 servings | |
| Calories 254 | |
| Calories from Fat 80 | 31% |
| Total Fat 9.14g | 11% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.13g | |
| Cholesterol 10mg | 3% |
| Sodium 528mg | 22% |
| Potassium 215mg | 6% |
| Total Carbs 35.41g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.85g | 1% |
| Protein 7.56g | 12% |
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