recipe from joythebaker.com

1 generous serving

1 1/2 cup water

6 Tablespoons quick cooking grits (not instant)

2 dashes of salt

1 Tablespoon unsalted butter

pepper to taste 

1 ear sweet corn, fresh

1/2 jalapeno pepper, diced, without the seeds

2 Tablespoons diced onions

1 Tablespoon olive oil 

1/3 cup grated sharp cheddar cheese

 

 Cut corn of the ear, dice jalapeno pepper and onions and saute in olive oil.  Cook over medium heat, stirring occasionally, until well browned, about 5 minutes.  Remove from heat and set aside.

In a small sauce pan, bring water to a boil.  Add salt.  Slowly stir in the dry grits.  Cover and cook for 5 to 7 minutes, removing the cover to stir occasionally.  Remove from heat and stir in butter until melted and pepper to taste.   Top with corn and onion mixture and grated cheese.  Enjoy!