Grits with Corn And Vidalia Onion Recipe

"Only use fresh corn in this recipe. As soon as corn is harvested, the sugar in the kernel begins to convert to starch and the corn begins to lose it's sweetness. To store corn, leave on the husks, and store loosely wrapped in damp paper towels inside a paper bag. Refrigerate and use within 24 hours. When the onion is grated it almost melts into the grits, adding a layer of onion flavor without any noticeable onion texture. It also adds a bit more moisture to the grits than chopped onion does. Adapted from Chef Virginia Willis' cookbook, Bon Appetit, Y'all."

Original is 5 servings

Metric US

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Nutritional

Serving Size: 1 (327.1 g)
Calories 424.3
Total Fat - 19.6 g
Saturated Fat - 8 g
Cholesterol - 32 mg
Sodium - 646.7 mg
Total Carbohydrate - 51.2 g
Dietary Fiber - 4.8 g
Sugars - 1.9 g
Protein - 13.3 g
Calcium - 257.4 mg
Iron - 1.9 mg
Vitamin C - 10.7 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

In large heavy-bottomed saucepan, heat oil over medium heat. Add onion and cook, stirring until transparent about 2 minutes. Add corn, cook stirring occasionally until the kernels become soft, about 5 minutes.

Step 2

Add milk and 1 t salt. Bring to a boil over high heat. whisk in the grits, decrease heat to low, simmer, whisking occasionally, until grits are creamy and thick, 45-60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt & pepper.

Step 3

Variation: Grits & greens are one of the best possible marriages in Southern cuisine. It's a meal in itself or an incredible bed for Bourbon Baked Ham. Prepare Tangle of Bitter Greens, then add greens to saucepan of cooked grits as the last step, stir well to combine. Taste and adjust for seasoning. Serve immediately.