Sunday, August 14, 2011

Corn Corn Grits

I was in the mood for something spicy and somehow started thinking of corn (I think that was the NYTimes, but I didn't have the ingredients for their recipe).

I decided to make a spice corn and grits dish (complete adaptation of a grits and corn recipe on epicurious)

  • 2 onions, diced
  • 1 Thai chili, diced
  • Chili flakes, white pepper, salt
  • 18 ounces of frozen corn (this would be great with fresh, but I didn't have any)
  • 4 cups non-fat milk
  • 2 cups water
  • 1.5 cups grits (slow cooking)
  • 3 Tbsp Butter
  • 3 Tbsp grated Parmigiano-Reggiano 
Sauté the onions and chilis in olive oil until translucent. Add chili flakes, white pepper and salt to taste (I used about 1.5 teaspoon of chili flakes and 2 teaspoons of pepper and it came out nicely spicy, though I could have done a bit more, but I like it spicy). Add corn and sauté til soft. Add milk and water and bring to a boil. Whisk the grits in and turn the heat down to low. Cook for another 45 minutes until it's creamy. Mix in butter and Parmigiano. I also added a small bit of butter and salt to my dish, which may have been overkill, but was delicious.


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