Prep Time::5 mins
Cook Time::4 mins
Total Time::9 mins
Servings::1
Ingredients
3 tablespoons quick-cooking grits
¾ cup water
½ teaspoon kosher salt, divided
1 tablespoon unsalted butter
¼ cup corn kernels
2 tablespoons shredded whole-milk mozzarella cheese
½ 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
Directions
Gather all ingredients.
Allrecipes/Cara Cormack
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
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
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
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
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.
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Allrecipes/Cara Cormack
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
Cook's Note:
You can use fresh, frozen, or canned corn.