Grits are a fantastic side and can be cooked and used in so many ways. In a short few months, we will be coming up on fresh corn season. Use the recipe, below, to kick-up your next grits dish.
|2 tablespoons||Unsalted Butter|
|1 tablespoon||Canola Oil|
|3 ears||Fresh Corn, kernels removed|
|Kosher salt and freshly ground black pepper|
|2 cups||Whole Milk|
|1 1/2 cups||Stone-ground Grits|
|1 1/2 cups||Grated Aged White Cheddar|
|1/4 cup||Grated Parmesan|
|Fresh Parsley Leaves, for Garnish|
- Heat the butter and canola oil in a large saucepan over medium-high heat.
- Add the corn, season with salt and pepper and cook for a few minutes.
- Add the milk and 3 cups water and bring to a boil.
- Slowly whisk in the grits until well combined and continue whisking until smooth.
- Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy.
- Remove from the heat, and whisk in the cheddar and Parmesan.