Ingredients
1
1 servings
- •3 tablespoons quick-cooking grits
- •0.75 cup water
- •0.5 teaspoon kosher salt, divided
- •1 tablespoon unsalted butter
- •0.25 cup corn kernels
- •2 tablespoons shredded whole-milk mozzarella cheese
- •0.5 teaspoon sugar
- •1 tablespoon Japanese mayonnaise (such as Kewpie®)
- •freshly cracked black pepper
- •1 tablespoon whole milk, or more as needed
- •1 scallion (dark part only), thinly sliced
Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix the corn cheese into the grits thoroughly, then top with sliced scallions. Get a good cheese pull for your photo and enjoy!
Nutritional Facts
Per 1 servings
- Calories: 407
- Carbohydrate: 36g
- Fat: 27g
- Fiber: 2g
- Protein: 8g
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