Receta Cheesy Corn Grits

by Gulf Coast Gram

My cousin hosted a ladies brunch this past weekend.  I normally make something sweet, but decided on a savory dish instead.  We had lots of nice food and games and conversation. CHEESY CORN GRITS 6 cups chicken stock 2 cups 5-minute grits (not instant) 1 tablespoon Hidden Valley ranch seasoning 6 slices thick bacon cooked and chopped (I used jalapeno bacon) 1 can of roasted corn, drained (can use frozen) 2 cups smoked gouda cheese 1 stick butter Milk or cream to desired thickness Green onion tops and cheese for topping Place 6 cups stock and grits and seasoning in a large saucepan.  Bring to a boil and cover.  Simmer for 6 minutes until grits are done.  Stir in grated gouda cheese.  Cut butter into pieces and stir in until smooth.  Stir in corn.  Stir in bacon, leaving a little for the topping.  If the grits are too tight, pour in some cream or milk to desired consistency. Pour into a serving dish.  Top with green onion and bacon and cheese.