Grits with Corn and Vidalia Onion

Recipe courtesy of Bon apetit, y'all by Virginia Willis

Serves 4-6

  • 1 tablespoon canola oil
  • 1 onion, preferably Vidalia, grated
  • Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
  • 2 cups whole milk
  • 2 cups water
  • Coarse salt and freshly ground black pepper
  • 1 cup stone-ground or coarse­ground grits
  • 2 tablespoons unsalted butter
  • ¾ cup grated Parmigiano-Reggiano cheese (about 3 ounces)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives

Grits with Corn and Vidalia Onion

Grits with Corn and Vidalia Onion

Click image to enlarge



In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes. 

Add the corn and cook, stirring occasionally, until the kerneIs become soft, about 5 minutes. 

Add the milk, water, and 1 teaspoon of the salt. Bring the mix­ture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Variation: Grits and greens are one of the best possible marriages in Southern cuisine. It's a meal in itself or an incredible bed for baked ham. Or prepare your favorite mess of greens, then add the greens to the saucepan of cooked grits as the last step, stirring well to combine. 


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