Grilled Sweet Corn Ricotta Grits

2-3
Servings
Ingredients
Rating

Do you love corn on the cob? Then you may want to try our Grilled Sweet Corn Ricotta Grits. We added ricotta and olive oil to our Quaker® Old Fashioned Standard Grits for a change of pace from traditional side dishes that pairs well with grilled meats. You can even substitute frozen corn making this a year-round addition to your dinner table.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 Cup of Quaker® Old Fashioned - Standard Grits, uncooked
2 Cups Water
2 Cups Low Fat Milk
1 Fresh Corn Cob (*alternately 1 Cup Fresh or Frozen Corn can be sautéed on the stovetop)
3 Tsp Extra Virgin Olive Oil, divided
1/2 Tsp Kosher Salt
1/2 Tsp Cracked Black Pepper
1/2 Tsp Garlic Powder
1/3 Cup Part Skim Ricotta
3/4 Cup Fresh Basil Leaves
1 Tsp Crushed Red Pepper Flakes

Cooking Instructions

Preheat the grill to medium (about 400 degrees F).
Rub corn with 1 tsp olive oil and sprinkle with kosher salt & cracked black pepper.
Grill corn for 7 minutes, turning every few minutes, until ear is lightly browned.
Remove from grill and let cool. Carefully cut corn kernels from the cob and transfer to a bowl.
In a medium saucepan, bring water and milk to a boil. Whisk in grits, then cover, reduce heat to low and simmer. Uncover and stir every few minutes until grits are thickened and creamy, about 15-20 minutes.
Remove grits from heat and fold in corn and garlic powder using a rubber spatula. Top with Ricotta, basil leaves, and drizzle with remaining olive oil. Sprinkle with red pepper flakes. Serve immediately.
Enjoy!

Brought to you by Sam Stephens

Key Products

Quaker® Old Fashioned - Standard Grits

Quaker Grits - Old Fashioned in Bags

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Preheat the grill to medium (about 400 degrees F).
Rub corn with 1 tsp olive oil and sprinkle with kosher salt & cracked black pepper.
Grill corn for 7 minutes, turning every few minutes, until ear is lightly browned.
Remove from grill and let cool. Carefully cut corn kernels from the cob and transfer to a bowl.
In a medium saucepan, bring water and milk to a boil. Whisk in grits, then cover, reduce heat to low and simmer. Uncover and stir every few minutes until grits are thickened and creamy, about 15-20 minutes.
Remove grits from heat and fold in corn and garlic powder using a rubber spatula. Top with Ricotta, basil leaves, and drizzle with remaining olive oil. Sprinkle with red pepper flakes. Serve immediately.
Enjoy!

Brought to you by Sam Stephens

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

WINTER

VEGETARIAN

SUMMER

SPRING

SAVORY

SAM STEPHENS

OLD FASHIONED GRITS

LUNCH &AMP; DINNER

GRITS