Grits With Corn And Onion Greens

Grits just got a whole lot more exciting! This creamy, cheesy, and utterly satisfying dish brings together the comforting warmth of stone-ground grits, the sweetness of fresh corn, and the pungency of onion greens.

It’s a flavorful celebration of Southern charm, perfect for a cozy night in or a delightful brunch gathering.

Ready Time

40 mins

Yields

4 servings

Ingredients

1 cup stone-ground grits
2 cups water
1/2 cup grated cheddar cheese
1/4 cup vegetable oil
2 cups corn kernels (fresh or frozen, thawed)
1 large onion, chopped
2 cups onion greens (or scallions), chopped
Salt and pepper, to taste

Instructions

Bring the water to a boil in a medium saucepan, then gradually whisk in the grits and reduce the heat to low. Cook, covered, for about 20-25 minutes, or until the grits are tender and creamy, stirring occasionally.

While the grits cook, heat the oil in a large skillet over medium-high heat.

Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the corn kernels to the skillet and cook, stirring occasionally, for about 5 minutes, or until they start to soften.

Stir in the chopped onion greens and cook until they’re wilted, about 2 minutes.

Season with salt and pepper to taste. Once the grits are cooked, stir in the grated cheddar cheese until melted and smooth.

Season with salt and pepper to taste.

To serve, divide the cooked grits among four plates, then top each serving with the corn and onion mixture.

Notes

Use stone-ground grits for the best flavor and texture. If using frozen corn, make sure to thaw it first.

You can also use canned corn as a substitute if fresh or frozen isn’t available.

Don’t overcook the onion, as it can quickly go from caramelized to burnt. If using scallions instead of onion greens, use the green part only and chop them finely.

When cooking the grits, make sure to stir occasionally to prevent lumps from forming.

For an extra creamy texture, add a tablespoon or two of butter to the cooked grits before serving. You can also customize the dish by adding some diced ham or bacon to the corn and onion mixture for added protein.

Leftover grits can be refrigerated for up to 3 days and reheated with a little water or milk.