Root Beer-Braised Short Ribs and Smoked Gouda-Chipotle Grits

Sounds amazing, doesn't it? Looks beautiful, doesn't it?

Yeah well...looks ARE definitely deceiving, in this case anyway. This post is all about the grits because the root beer short ribs were at best, unimpressive. Too much sauce, too sweet and no matter what I added to it to counteract these disappointing qualities I just couldn't fix it. I love the "idea" but the reality? Not good. Does anyone have a good recipe for something like this? I would like to revisit the concept but I need a good place to start. These were just wrong on soooooo many levels. Any input or advice would be much appreciated. Thank you.

Oh yeah, the grits. I'm on a roll this week! First hominy, then olives and now grits! All firsts. Never say never. Manly and I have never liked the basic diner grits that accompany breakfast at so many Southern establishments so I've never tried to do anything with them before. The smoked gouda-chipotle combo however, could be smeared on a door knob and I would like it. Then throw in some sauteed corn and onions and the results were magnificent! Wish I could say the same for the ribs...live and learn {Sigh}.

The recipe below is for 10 servings but it easily halves and I added some extra cheese and chipotle  because...well...I'm like that ;).  Enjoy!

Recipe: Smoked Gouda-Chipotle Grits
From LOPEZ (Cleveland, OH) as printed in Bon Appetit; December 2009
"At the restaurant, the grits are usually made with jalapeno chilies. To heighten the smoky flavor, chipotle chiles are sometimes used instead, as in this version."

Ingredients
2 tablespoons butter
2 cups of corn kernels (fresh or frozen, thawed)
1 medium onion, chopped
5 cups water
2 cups whole milk
1 teaspoon salt
1 teaspoon black pepper
1-1/2 cups quick cooking grits
2 cups (packed) coarsely grated, rindless, smoked Gouda cheese (about 8 ounces)
1 tablespoon chopped canned chipotle chiles in adobo
Chopped fresh cilantro, if desired

Directions
Melt butter in heavy large sauce pan over medium-high heat. Add corn and onion. Saute until corn is golden, about 10 minutes. Add water, milk, salt and pepper to pan; bring to a boil. Gradually add grits, whisking  until mixture is smooth and comes to a boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chile. Stir until cheese melts. Transfer grits to a shallow bowl, sprinkle with cilantro if desired and serve.