Ingredients

The following ingredients have 5 Servings
  • 2 large ears corn
  • 3 tablespoons unsalted butter, melted
  • Salt and pepper to taste
  • 1 cup salted chicken stock or broth
  • 4 tablespoons unsalted butter, divided
  • 1 cup whole milk or half and half
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 cup stone-ground white or yellow grits
  • 1 green onion, sliced, for garnish, optional

Instruction

  • For the corn, preheat oven to 400 degrees F.
  • Shuck corn, remove silks, rinse well and let drain.
  • Roll corn in melted butter and sprinkle with seasonings. Place on a foil lined tray and roast for about 25 to 30 minutes, depending on size, brushing with additional butter occasionally. Let cool and cut kernels off of cob; set aside.
  • Meanwhile, for the grits, add chicken stock and 3 tablespoons butter to saucepan and bring to a boil, stir in milk, salt and pepper.
  • Slowly stir in grits until fully incorporated, then add corn, stir and reduce to a simmer. Cook, stirring often, about 10 minutes, or until liquid is absorbed and grits are creamy.
  • Taste, adjust seasonings if needed and transfer to serving bowl. Top with thin slices of remaining butter and serve immediately.