Grits With Corn and Vidalia Onion |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Bon Appetit Y’all 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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