This is a deliciously cheesy way to start your morning.
Ingredients
- quick-cooking grits: 3 Tbsp
- water: 0.75 cup
- kosher salt: 0.5 tsp (divided)
- unsalted butter: 1 Tbsp
- corn kernels: 0.25 cup
- whole-milk mozzarella cheese: 2 Tbsp (shredded)
- sugar: 0.5 tsp
- Japanese mayonnaise (such as Kewpie®): 1 Tbsp
- freshly cracked black pepper:
- whole milk: 1 Tbsp (or more if needed)
- scallion (dark part only): 1 piece (sliced)
Metric Conversion
Stages of cooking
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Gather all ingredients. Allrecipes/Cara Cormack
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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. Allrecipes/Cara Cormack
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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. Allrecipes/Cara Cormack
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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. Allrecipes/Cara Cormack
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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. Allrecipes/Cara Cormack
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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. Allrecipes/Cara Cormack Allrecipes/Cara Cormack
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Mix the corn cheese into the grits thoroughly, then top with sliced scallions. Get a good cheese pull for your photo and enjoy! Allrecipes/Cara Cormack
