Grits with Corn and Onion Greens
A dear friend of mine from Alabama called me recently and demanded to know, “why aren’t there any grits on your site?!” Uh, because I’m not Southern and I don’t know what the heck I’m talking about when it comes to grits and I can’t even try to fake it with our readers? Well, not knowing what we are doing has never stopped us in the past, and my dear ole dad found a recipe for grits he couldn’t pass up. This was so good I made him make it twice. What I have learned in researching grits is that people who grew up eating them are passionate about how they like them – white corn, hominy grits, with syrup for breakfast, etc. So, if you have a particular way that you like your grits, please let us know about it in the comments.
By the way, according to NBC, Michael Phelps eats grits for breakfast, along with several fried egg sandwiches, an omelet, three slices of French toast, and a stack of chocolate chip pancakes. Breakfast of champions.
- 1 Tbsp olive oil
- 1 large white or yellow onion, grated
- 1 cup whole corn kernels, either frozen or freshly cut from the cob
- 2 cups whole milk
- 2 cups water
- Salt and freshly ground black pepper
- 1 cup stone-ground grits or coarse-ground grits
- 2 tablespoons butter
- 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh green onion greens
1 Heat the oil n a heavy-bottomed saucepan over medium heat. Add the grated onion and cook, stirring, until transparent, about 2 minutes. Add the corn kernels and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
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, Parmesan, parsley, and chopped green onions. Taste and adjust for seasoning with salt and pepper.