Creamy Corn Grits

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Creamy. Corn. Grits. Oh my, oh my. Yeah, they go with everything.  Growing up in the South they were pretty much a substitute for pasta.  You can top them with shrimp, tomato gravy, grilled sausages and green peppers, braised beef, red-eye gravy and eggs, or even spaghetti sauce!  I remember my college roommate’s boyfriend saying they’d have pot roast the night before and dice up the left overs to put on grits in the morning. A guy I dated before I met my husband had a grandmother who would fry shad roe in bacon grease and onions and serve it over grits.  You could even get all cray cray and go all out and put fried chicken livers on top.  Shoo-wee, I’m not lyin’ when I say my mouth is watering over that!  I can remember my Great Grandaddy just pouring pork jowl bacon drippings and crumbled bits on the top of grits (hey, he lived until he was 96!). Yes, yes indeed. Give. It. Up.

Just give REAL grits a try (no, not the instant stuff in the store)–you won’t be sorry!

Creamy Corn Grits (4 servings)

  • 1 1/3 Stone ground, unbleached, yellow grits
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 cup chicken stock
  • 1/2 stick Butter
  • 2 TBSP finely-minced onion
  • 2 TBSP finely-minced celery
  • Adding other herbs, like bay leaf, savory, or peppers can be fun

Pour your grits into your pot.

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High quality stone-ground grits are essential to a good bowl of grits!

Add milk, cream, and bouillon gel.  Stir well.

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Stir in your cream, milk, and gel bouillon.

Add butter, minced onions, and minced celery.

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Get yourself some butter and don’t be afraid to add spices that compliment what you’re serving on top of the grits!

Place over medium heat. Stir occasionally in the beginning.

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Watch closely and stir as needed to avoid sticking to the bottom. cook until the grains are tender but the grits aren’t gluey.

As heat rises off of the grits, stir more often. You may need to decrease the heat to medium low if you find the grits are sticking to the bottom.  Once the grains are tender (not mushy or gluey), serve with your favorite fixin’s!

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Yeah, grits are GOOD!

 

Grilled Corn

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Awesome grilled corn!

Being married to a Nebraska Boy, corn takes a special place in our house. We don’t eat it often, so when we do, it’s gotta hit the spot and hold you over until the next round.  Now, I don’t discriminate when it comes to corn–I love it all. Creamed, boiled, steamed, or grilled in the husk. But we’d had grilled corn when we were out and about that was nothing short of awesome.  It was sweet, corny, and speckled with little charred spots.  But trying to reproduce this at home by way of grilling in the husk just didn’t produce the same effect. Finally we tried just slapping it on the grill sans husk.  Perfecto!  You can add lots of things to it (paprika, sour cream sauce, cheese, japapeno, etc.), but I think plain ol’ butter does the trick. This stuff is a great pair for anything grilled.  Bonus?  The dogs love, love, love to pick the cobs and get all the little bits off (Be careful to not let them eat the cob–it can’t be digested and can cause problems)!  Not to mention it’s hilarious to watch them munch off the leftover kernels typewriter style. Happy dog and happy Cornhusker = Happy life!

Grilled Corn

  • As many ears of corn as you need
  • Butter
  • Salt
  • Hot grill

Score the husk near the bottom of the cob with a pairing knife. Remove the husk and silk. Place on a hot grill, turning occasionally, until the kernels darken a bit and char spots appear.  Remove from the grill, brush with butter, and sprinkle with salt. Dig in. Don’t forget to share with your furry buddies (just make sure they don’t get ahold of the cob!).

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Grilled corn pairs well with just about everything!