Corn Grits With Charred Peppers and Broccoli
30 min4 servings
Creamy corn grits topped with charred peppers, broccoli and garlic, finished with sharp Cheddar and lemon.
| prepPrepare a charcoal or gas grill for two-zone cooking over medium-high heat | ||||||
| 2 bell peppers, seeds removed and cut into 1-inch strips | Toss peppers & broccoli with oil, season | Grill peppers & broccoli over direct heat, 8–12 min | Toss vegetables with garlic & lemon juice, season | Serve grits topped with vegetables | ||
| 1 head broccoli, cut through the stem into thin, long spears | ||||||
| 3 tablespoons olive oil, plus more for greasing | ||||||
| Salt and black pepper (for vegetables) | ||||||
| 2½ cups whole milk | Bring milk, water & salt to simmer, stir in grits & corn | Grill lemon cut-side down, 1–3 min until charred | Stir Cheddar into grits, season with salt & pepper | Thin grits with water if needed | ||
| 2½ cups water | ||||||
| Salt and black pepper (for grits) | ||||||
| 1 cup quick-cooking grits | ||||||
| 1 cup fresh or frozen, unthawed corn kernels | ||||||
| ½ lemon, seeds removed | ||||||
| 1 cup (4 ounces) grated sharp Cheddar | ||||||
| Salt and black pepper (to taste, for grits) | ||||||
| Water (if needed to thin grits) | ||||||
| 1 garlic clove, finely chopped or grated | ||||||
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