Only use fresh corn in season for this recipe. As soon as corn is harvested, the sugar in the kernel begins to convert to starch and the corn begins to lose its sweetness. To store corn, leave on the husks and store it loosely wrapped in damp paper towels inside a paper bag. Refrigerate and use it within twenty-four hours.
My friend, chef Marvin Woods, introduced me to the technique of grating the onion on a box grater instead of finely chopping it. When the onion is grated, it almost melts into the grits, adding a layer of onion flavor without any noticeable onion texture (always present with chopped onion, regardless of how fine the pieces). It also adds a bit more moisture to the grits than chopped onion does.
Ingredients
Preparation
Step 1
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.
Step 2
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.
