GRITS WITH CORN AND VIDALIA ONION
Provided by Virginia Willis
Number Of Ingredients 11
Steps:
- 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 kernels 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.
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Samuel semretu
[email protected]These grits are the perfect comfort food.
Tea Tree
[email protected]I made these grits for a brunch party and they were a big hit.
Alisher Laghari
[email protected]I served these grits with grilled shrimp and they were delicious.
Stupid Boy
[email protected]These grits are a great way to use up leftover corn and onions.
shahidullah alkozay
[email protected]I've made this recipe several times and it always turns out great.
Francis Jeje
[email protected]I'm not a big fan of grits, but these were really good. The corn and onion made them creamy and flavorful.
Rahul Shekh
[email protected]This is my new favorite way to make grits. The corn and onion add so much flavor.
MD:Bappy sarkar
[email protected]These grits were a hit with my family. Even my picky kids loved them.
Saqib gabol
[email protected]I used fresh corn and Vidalia onions from my garden and the grits were amazing. I will definitely be making this recipe again.
Shafiqul Islam Shafiq
[email protected]I added some chopped jalapenos to the grits for a little spice. They were so good!
Ch Shehryar
[email protected]I followed the recipe exactly and the grits turned out perfectly. I served them with eggs and bacon and it was a delicious meal.
Justina Lopez
[email protected]These grits were creamy and flavorful. The corn and onion added a sweet and savory flavor that was perfect for breakfast.