Cheesy Grits

serves 4–6

These aren’t breakfast grits! Enjoy this dish as a side to a spicy piece of meat or a quick stir fry of vegetables.

2 Tbsp. unsalted butter
1/4 cup minced onion
1 1/2 cups water
1/2 cup milk
1/4 tsp. Sriracha
½ tsp. salt
1/8 tsp. pepper
1/2 cup grits (coarse cornmeal)
2 oz. havarti cheese, grated
2 oz. cheddar cheese, grated
1/4 cup fresh or frozen corn kernels, pureed
1 green onion, sliced thin

Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion and cook until softened. Stir in water, milk, Sriracha, salt, and pepper and bring to boil. Whisk grits into saucepan. When smooth, reduce heat to low and cook, stirring frequently, for 15 minutes. Turn off heat and stir in cheeses, pureed corn, and remaining 1 tablespoon butter until incorporated. Season to taste with salt and pepper. Serve sprinkled with green onion slices and additional Sriracha, if desired