Chili-Cheddar Grits with Grilled Corn and Tomatoes

Chili-Cheddar Grits with Grilled Corn and Tomatoes
Photo by Scott Phillips


  • 4 oz. extra-sharp Cheddar, grated (about 1 cup)
  • 1 lb. medium plum tomatoes, halved
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup quick-cooking (not instant) grits
  • ½ cup thinly sliced scallions
  • 4 tsp. chili powder
  • + 1 more ingredients
    • 3 medium ears fresh corn, shucked

Prepare a high gas or charcoal grill fire. Lightly rub the corn with 1 tsp. of the oil. In a medium bowl, toss the tomatoes with the remaining 2 tsp. oil and a generous sprinkling of salt and pepper. Put the corn and tomatoes, cut side up, on the grill and cover. Grill, turning the corn occasio...

View full recipe at Fine Cooking


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