Smoky Cheese Grits with Summer Succotash Recipe

Name: Smoky Cheese Grits with Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen edamame; 2 large ears fresh corn or 2 cups thawed frozen corn kernels; 1 medium onion; 1 tablespoon vegetable oil; 1 garlic clove; 1 cup whole milk; Salt; black pepper; 1 cup quick-cooking grits; 2 cups cherry or grape tomatoes; 1 tablespoon balsamic vinegar; 1/4 pound smoked Gruyere, Gouda or cheddar cheese; 1 tablespoon unsalted butter; 2 tablespoons chopped chives

Servings: persons

1 cup frozen edamame
2 large ears fresh corn or 2 cups thawed frozen corn kernels
1 medium onion
1 tablespoon vegetable oil
1 garlic clove
1 cup whole milk
Salt
black pepper
1 cup quick-cooking grits
2 cups cherry or grape tomatoes
1 tablespoon balsamic vinegar
1/4 pound smoked Gruyere, Gouda or cheddar cheese
1 tablespoon unsalted butter
2 tablespoons chopped chives

1
Cook the edamame following the package directions; drain well.
2
Cut the corn from the cobs, if using fresh corn.
3
Finely chop the onion.
4
Heat the vegetable oil in a large skillet over medium heat.
5
When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes, until it has softened.
6
Push the garlic through a garlic press into the skillet.
7
Stir and cook for 1 more minute.
8
Meanwhile, combine 2 1/2 cups water, the milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan and bring to a boil over high heat.
9
Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes, or until the grits are thick and creamy.
10
While the milk and water are coming to a boil, halve the tomatoes and add them, with the vinegar, to the onions and garlic.
11
Cook for about 2 minutes, then add the edamame and corn and cook for 3 more minutes, stirring occasionally.
12
Add salt and pepper to taste.
13
Coarsely grate the cheese.
14
Stir the cheese and butter into the grits and add salt and pepper to taste.
15
Serve the succotash on top of the grits and sprinkle with the chives.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup frozen edamame, 2 large ears fresh corn or 2 cups thawed frozen corn kernels, 1 medium onion, 1 tablespoon vegetable oil, and more.

Yes, Smoky Cheese Grits with Summer Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Cheese Grits with Summer Succotash

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