Here is a family favorite we like to make when fresh corn is in season. The Vidalia onion is grated instead of chopped so it melts into the grits. It’s a really good southern recipe adapted from Virginia Willis.
1 Tbls. canola oil
1 Vidalia onion
2 ears fresh sweet corn
2 c. whole milk
2 c. water
Salt and freshly ground black pepper
1 c. stone-ground or coarse-ground grits (We prefer Bob’s Red Mill)
2 Tbls. butter
¾ c. parmigiano Reggiano cheese
1 Tbls. parsley
1 Tbls. chopped chives
Grate the entire onion on a box grater. In a saucepan, heat the oil over medium heat. Add onion and cook about 2 minutes. Add corn and stir. Add milk, water and 1 teaspoon of salt. Bring to a boil. Whisk in the grits. Reduce heat to low and simmer until creamy and thick about 30 minutes. Stir in butter, cheese, parsley and chives. Taste and add more salt and freshly ground pepper. Virginia Willis suggests serving the grits with sautéed greens, a popular combination in southern cuisine.