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Makes 25-30 servings
Zea’s Roasted Corn Grits (see recipe)
16 ounces cottage cheese
8 ounces sour cream
½ pint heavy whipping cream
2 cups 3-cheese blend (fontina, asiago, Parmesan) shredded
4 ounces feta cheese, crumbled
1 bunch (about 6) green onions, chopped
4 ounces blue or Stilton cheese, crumbled
2 tablespoons Parmesan cheese, finely grated
Zea’s Roasted Corn Grits
Makes 8 servings
2 cups chicken broth
2 cups heavy whipping cream
1 cup yellow grits (not instant)
1 cup grilled corn niblets
Salt and pepper, to taste
For Zea’s Roasted Corn Grits: Bring chicken broth to a boil. Add cream and return to a boil. Slowly whisk in the grits and then the corn. Reduce heat to a simmer and cook 5 to 6 minutes. Add salt and pepper. Pour corn grits into an 8- by 10-inch pan.
For Feta Corn Grits: In the 8- by 10-inch pan, add cottage cheese, sour cream, heavy cream, shredded cheese blend and feta cheese. Stir to mix well. Cover and freeze.
When needed, remove pan from freezer and thaw. Bake uncovered at 350 degrees for 40 minutes. When grits are well heated, sprinkle the top with green onions and blue or Stilton cheese crumbles. Lightly brown the top under the broiler for 1-2 minutes. Sprinkle with Parmesan and serve hot.
From “Artful Feast: An Elegant Lifestyle for Dining” by Nia K. Terezakis
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