Fresh Corn "Grits"
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
60
Sourness
47
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 large
Onion1 tbsp
Black PeppercornDirections:
1
Preheat the oven to 425 degrees F
2
Pull back the husks from the corn to expose about 3 inches of the cob
3
Place the corn on a sheet pan
4
Quarter the onion and add it to the sheet pan
5
Roast until the husks start to brown and the corn is just cooked, about 20 minutes
6
Remove the husks and silks from the corn
7
Stand each cob on its end in another sheet pan and, holding the top, slice downward along the cob to remove the kernels
8
(Doing this over a sheet pan catches the kernels for you
9
) Set the kernels aside
10
Place the cobs, roasted onion, thyme sprigs, garlic, bay leaves and peppercorns in a pot and cover with water
11
(If you need to, snap the cobs in half to fit into the pot
12
) Bring to a boil, then reduce to a gentle simmer for 45 minutes to make a stock
13
Place half of the corn kernels in a blender with one ladle of the developing stock and puree until smooth
14
Transfer the remaining kernels to a cutting board and roughly chop
15
Coat a large saute pan with some olive oil and set over medium-high heat
16
Add the chopped corn mixture to the pan and cook just to sweat and soften it, 3 to 5 minutes
17
Scoop up some of the roasted onion pieces from the stock and add to the corn mixture
18
Pour in the corn from the blender and 1 cup of the corn stock
19
Cook until the grits thicken to a porridge-like consistency, another 5 minutes or so
20
If they are too thick, add more stock; if too think, cook them a bit longer
21
Season with salt