Time: 50 min.
Complexity: easily
Servings: 4

Grilled vegetables, a touch of beef broth base, and plenty of gooey cheese give this corn porridge its unique flavor. Grill or fry the jalapeño pepper, green onion, and onion on a grill pan, then finely chop and add to the pot with the grits. The porridge is savory, flavorful, and creamy. Serve topped with grated cheese.

Ingredients:

Vegetables

• 2 green onions
• 1 jalapeño, halved lengthwise
• Half a sweet onion, cut into 2.5 cm thick circles.

Corn porridge

• 1 teaspoon beef broth base
• 1 cup corn grits
• 0.5 cup heavy cream at room temperature
• 110 g (8 tbsp) salted butter
• 1 cup mixed grated cheeses (such as Mexican or Italian) + extra for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn grits, cream, cheese, sweet onion, chili pepper

We recommend

Preparation:

Step 1
• Preheat grill or cast iron griddle to 350°F (175°C).
Step 2
• Fry the vegetables:
  
  Place the green onions, jalapeño, and onion on the grill grate over direct heat. Grill until charred on one side, then flip to char the other side, 3-5 minutes per side. Transfer to a cutting board and finely chop. Set aside.
Step 3
• Corn porridge:
  
  In a large saucepan, combine the beef soup base, salt, plenty of black pepper, and 4 cups of water. Bring to a boil, then slowly whisk in the grits. Add the chopped vegetables and reduce heat, stirring constantly. Cook, stirring occasionally, until the porridge thickens, 15-20 minutes.
Step 4
• Add heavy cream and butter. Once the porridge is smooth, add the cheese and stir until melted. Serve warm, sprinkled with cheese.

Votes: 1