Serves: Makes 6 servings
- 2 cups corn grits (not instant), preferably stone-ground
- 1½ quarts plus about 3 cups water
- 2 large or 3 small ears corn
- 6 tablespoons unsalted butter
- Kosher or sea salt and freshly ground black pepper
Procedures:Cut fresh corn kernels off the cob and stir them into grits for the final few minutes of cooking to impart some summery sweetness. Serve as a side dish for grilled sausages or pork chops, or as a vegetarian companion for Grilled Tomatoes with Pesto or Slow-Roasted Tomatoes with Oregano and Feta. If you have access to a household grain mill, such as the grain mill attachment for a stand mixer, you can grind your own grits from the dried white corn (maíz blanco) sold in Mexican markets.
- Put the grits and the 1½ quarts water in a bowl and soak overnight. The next day, skim off any papery hulls floating on the surface.
- In a small saucepan or a tea kettle, bring the 3 cups water to a boil, then adjust the heat to keep just below the boil. Put the grits and their soaking water in another medium saucepan and bring to a simmer over moderately high heat, stirring constantly with a wooden spoon. When the grits thicken, after about 5 minutes, cover and reduce the heat to low. Cook, stirring occasionally and adding hot water as needed to thin, until the grits are creamy and no longer gritty, about 1 hour.
- While the grits are cooking, husk the corn and cut the kernels away from the cobs with a large knife. You should have about 3 cups.
- When the grits are ready, stir in the corn kernels, cover, and continue cooking until the corn is tender, about 15 minutes, adding more hot water if needed to maintain a creamy consistency.
- Add the butter and stir vigorously until it melts. Season with salt and pepper. Serve immediately.