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.