Creamy Grits With Sweet Corn

• 1 teaspoon salt
• 3/4 cup uncooked quick-cooking grits
• 1 cup frozen whole kernel corn, thawed
• 1 (4-oz.) container light garlic-and-herb spreadable cheese
• 1/2 teaspoon freshly ground pepper

1. Bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat; gradually stir in grits. Reduce heat to medium-low, and cook, stirring often, 5 minutes or until thickened. Stir in corn, cheese, and pepper; cook, stirring constantly, 1 minute or until cheese is melted.
2. Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese.
3. Broccoli-Cheese Grits: Substitute 2 cups frozen broccoli florets and 1 cup (4 oz.) shredded sharp Cheddar cheese for corn and garlic-and-herb spreadable cheese. Proceed with recipe as directed.
4. Spicy Cheese Grits: Substitute 1 (5-oz.) container pepper-Jack-and-jalapeno pepper spreadable cheese for garlic-and-herb spreadable cheese. Proceed with recipe as directed.
5. Note: For testing purposes only, we used J. L. Kraft Specialty Gourmet Pepperjack and Jalapeno Spreadable Cheese.

salt, grits, kernel corn, garlic, freshly ground pepper

Taken from www.myrecipes.com/recipe/creamy-grits-with-sweet-corn-0 (may not work)