SMOKED GOUDA AND HAVARTI CHEESE GRITS
1-1/2 cups Chicken Broth (1 can of Campbells's Chicken Broth is perfect)
1-1/2 cups Half and Half
1 cup Corn Grits
2 tablespoons of Salted Butter
1 cup Smoked Gouda
1 cup Cream Havarti
Heavy Cream (no certain amount...use to bring grits to consistency)
Charred Fresh Corn Kernels
Thinly Sliced Green Onion Tops
Salt and Pepper to taste
In a medium saucepan, bring your chicken broth and half and half to boil over medium to high heat.
Pour in grits and turn heat to between medium and low. Stir off and on for 5 minutes. Add butter. Remove from heat and add approximately 1/2 cup of the corn kernels. Let sit for 5 minutes.
Add the cheeses and stir until well incorporated.
When ready to serve, top with roasted corn kernels and thinly sliced green onion tops.
NOTE: Great with some hot sauce sprinkled on or a dollop of Chili Garlic Paste
2 Fresh Ears of Corn (husk removed)
Place the ears of corn directly on a stovetop burner that is at medium to low heat.
Watch as the kernels start to char.
Turn every 30 seconds or so to keep from over cooking.
Don't be alarmed when you hear a popping sound...it's normal.
Stand the corn on end and remove the kernels with a knife running downward against the cob.