Cheesy Grits

 

2 T. unsalted butter

1/4 C. minced onion

1 1/2 C. water

1/2 C. milk

1/4 tsp. Sriracha

½ tsp. salt

1/8 tsp. pepper

1/2 C. grits (coarse cornmeal)

2 oz. havarti cheese, grated

2 oz. cheddar cheese, grated

1/4 C. fresh or frozen corn kernels, pureed

1 green onion, sliced thin

 

Melt 1 T. 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 T. butter until incorporated. Season to taste with salt and pepper. Serve sprinkled with green onion slices and additional Sriracha, if desired