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Categories:
canola oil Vidalia onion fresh corn kernels milk water salt fresh ground black pepper stone ground grits unsalted butter cheese parsley fresh chives
Viewed: 23 - Published at: 4 years agoIngredients
- 1 tablespoon canola oil
- 1 vidalia onion, grated
- 1 cup fresh corn kernels (scraped from 2 ears fresh sweet corn)
- 2 cups whole milk
- 2 cups water
- coarse salt
- fresh ground black pepper
- 1 cup stone-ground grits
- 2 tablespoons unsalted butter
- 3/4 cup grated parmigiano-reggiano cheese
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
Method
- In a saucepan, heat the oil over medium heat; add in onion; stir/saute until transparent, about 2 minutes.
- Add in corn; stir/saute, until kernels become soft, about 5 minutes.
- Add in the milk, water, and 1 teaspoon salt; bring mixture to a boil over high heat.
- Whisk in the grits; decrease heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes.
- Stir in the butter, cheese, parsley, and chives.
- Taste and adjust for seasoning with salt and pepper.
