It is the perfect way to start your morning—deliciously cheesy.
| Prep Time: | 5 mins |
| Cook Time: | 4 mins |
| Total Time: | 9 mins |
| Servings: | 1 |
Ingredients
- 3 tablespoons quick-cooking grits
- ¾ cup water
- ½ teaspoon kosher salt, divided
- 1 tablespoon unsalted butter
- ¼ cup corn kernels
- 2 tablespoons shredded whole-milk mozzarella cheese
- ½ teaspoon sugar
- 1 tablespoon Japanese mayonnaise (such as Kewpie®)
- freshly cracked black pepper
- 1 tablespoon whole milk, or more as needed
- 1 scallion (dark part only), thinly sliced
Instructions
- Gather all ingredients.
- Allrecipes/Cara Cormack
- To a 12-ounce microwave-safe mug (or larger), add the grits, water, and ¼ teaspoon of kosher salt. Stir together with a fork or whisk and place on a microwave-safe plate to catch any overflow. Microwave on high power for 1 ½ minutes, then remove.
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- Add 1 tablespoon unsalted butter, and stir. Microwave for another 1 ½ to 2 minutes, or until the grits are tender. Add additional seasoning if needed.
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- In a small bowl, stir together the corn, mozzarella cheese, sugar, Kewpie mayonnaise, and remaining ¼ teaspoon kosher salt, and as much freshly cracked black pepper as makes you happy.
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- Remove the grits from the microwave and add 1 tablespoon of whole milk. If it is still too thick for your liking, add more a splash at a time until it reaches your desired consistency.
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- Add the corn cheese mixture on top and microwave on high power—without stirring together!—for 45 seconds, or until the cheese is completely melted.
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- Allrecipes/Cara Cormack
- Mix the corn cheese into the grits thoroughly, then top with sliced scallions. Get a good cheese pull for your photo and enjoy!
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- You can use fresh, frozen, or canned corn.
Reviews
Loved it and followed it to the tee. Only change I would make next time is to omit the extra 1/4 tsp of kosher salt.