- 1 tablespoon canola oil
- 1 onion preferably 1015, grate
- 2 ears fresh sweet corn scraped kernel, about 1 cup
- 2 cups whole milk
- 2 cups water
- Coarse salt and freshly ground black pepper
- 1 cup coarse-ground grits
- 2 tablespoons unsalted butter
- 3/4 cup Parmigiano Reggiano cheese about 3 ounces
- 1 tablespoon fresh flat-leaf parsley chopped
- 1 tablespoon fresh chives chopped
- In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes.
- Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
- Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper.
Grits and 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. Reprinted with permission from Lighten Up Y’All, by Virginia Willis, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Andie Mosier