Cheesy Corn Grits. They're simple. They're comforting. They're cheesy, creamy, and luscious, which adds up to be a pile of wonderment for the mouth. Made with our award-winning alpine-style Grand Cru® cheese.
Recipe by: Bev Weidner, Bev Cooks
Recipe by: Bev Weidner, Bev Cooks
Ingredients
- 1 cup orange juice
- 2 tablespoons brown sugar
- 2 tablespoons hot sauce
- 1 pound shrimp (thawed, peeled and deveined)
- 2 teaspoons lime zest
- 1 cup cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1 cup corn grits
- 2 cups milk
- 1 cup water
- 1 cup grated Roth Grand Cru® cheese
- Salt
- Fresh chopped parsley, for garnish
Method
- In a shallow bowl, whisk together the orange juice, hot sauce, and brown sugar.
- Add the shrimp, lime zest, and a pinch of salt. Toss with tongs to coat, then let sit on the counter for 30 minutes.
- Heat the oil in a medium skillet over medium-high heat. Add the tomatoes, and let them sear for about 5 minutes to blister and break down a bit. Remove from the pan and set aside.
- Add the shrimp in a single layer, and sear until you get some char marks all over, about 1 to 2 minutes per side. You really want some nice browning, and that will happen fast on high heat. Set aside in a bowl to cool.
- In the meantime, add the corn grits, milk, and water to a medium saucepan over medium heat. Whisk, whisk, whisk until the grits start to get thick and creamy! Add a good pinch of salt, and stir again. Next, add the cheese and whisk until melted and even more creamy.
- Ladle the creamy, cheesy grits into bowls, and top with blistered tomatoes and fiery shrimp.
- Garnish with parsley and more hot sauce, if desired.
- Serve and enjoy!