Categories: Grits, Side Dish

Ingredients

• 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

Directions

1. In a saucepan, heat the oil over medium heat; add in onion; stir/saute until transparent, about 2 minutes.

2. Add in corn; stir/saute, until kernels become soft, about 5 minutes.

3. Add in the milk, water, and 1 teaspoon salt; bring mixture to a boil over high heat.

4. Whisk in the grits; decrease heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes.

5. Stir in the butter, cheese, parsley, and chives.

6. Taste and adjust for seasoning with salt and pepper.

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