Table of Contents
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.
Ingredients
| 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 |
Directions
- 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.
Stay Hungry!
