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Categories:Viewed: 40 - Published at: 3 years ago
Ingredients
- 2 teaspoons vegetable oil
- 1 cup chopped shallots
- 3/4 teaspoon dried thyme
- 2 1/2 cups frozen yellow corn kernels, thawed
- 5 cups (or more) water
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 1/2 cup chopped green onions
- 1/2 teaspoon hot pepper sauce
Method
- Heat vegetable oil in medium nonstick skillet over medium-low heat.
- Add chopped shallots and dried thyme and saute until shallots are tender and golden, about 6 minutes.
- Add 1 1/2 cups thawed yellow corn and saute 3 minutes.
- Remove from heat.
- Puree remaining 1 cup corn and 1/2 cup water in processor.
- Bring 4 1/2 cups water and salt to boil in heavy large saucepan.
- Gradually whisk in grits.
- Reduce heat to medium and cook until grits boil and thicken, stirring occasionally, about 6 minutes.
- Add shallot mixture, pureed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, adding more water if mixture is too thick, about 4 minutes.
- Season to taste with salt and pepper.
- Transfer to bowl and serve.
