Sweet Corn Grits
Serves 4
1 cup white corn grits, course ground
2 cup corn stock
1 cup milk, whole
1 ea onion, medium-fine dice
4 ea corn, shucked and kernels sliced off the cob-reserve cobs for
corn stock
2 ea garlic cloves, minced
1 oz butter
1 oz extra virgin olive oil
2 oz Mascarpone cheese
2 oz American or parmesan cheese, grated Salt and pepper
Sweat onions and garlic until translucent. Add liquid and grits, bringing
to a simmer and cooking slowly for 20 minutes. Finish with mascarpone and
parmesan cheese. Adjust consistency if necessary with remaining corn
broth.
Corn Broth
Makes 4 cups
4 ea Corn cobs
1 ea Medium onion, rough dice
1 ea Garlic clove, crushed
1 ea Bay leave
2 ea Thyme sprigs
2 oz Butter
1 ea Leek, sliced and washed
1 qt Water
Chop corn cobs into 1" coins. Sweat corn and all ingredients with butter
until fragrant and translucent. Add water and simmer corn broth for
several hours. Strain broth, discard solids and reserve for grits.
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