Best Cheese Grits With Corn And Vidalia Onion Recipes

Grits with Corn and Vidalia Onion image

Provided by Virginia Willis

Number Of Ingredients 11

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 coarse-ground grits
2 tablespoons unsalted butter
3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

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.

Cheesy Corn and Grits image

Provided by Sharon123

Categories Corn

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups water
1 teaspoon instant vegetable bouillon granules (or chicken granules)
1/2 cup quick-cooking grits
1/4 cup finely chopped green onions or 1/4 cup chives
1/2 cup shredded cheddar cheese (2 ounces)
2 eggs, slightly beaten
1/2 cup milk
1 (8 ounce) can cream-style corn
1/4 cup shredded cheddar cheese (1 ounce)

Steps:

In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
Gradually stir in grits.
Remove from heat.
Cover and let stand 5 minutes.
Stir in onion and the 1/2 cup cheese.
Stir in eggs, milk, and corn.
Transfer to a lightly greased 1-quart casserole.
Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
Sprinkle with the remaining cheese.
Let stand 1 to 2 minutes before serving to melt cheese.
Makes 4 servings.

Nutrition Facts : Calories 255.9, Fat 11, SaturatedFat 6, Cholesterol 119.5, Sodium 347.6, Carbohydrate 28.1, Fiber 1.2, Sugar 2.3, Protein 12.2

Grits With Corn and Vidalia Onion image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1 vidalia onion, grated
1 cup fresh corn kernels (scraped from 2 ears fresh sweet corn)
2 cups whole milk
2 cups water
coarse salt
fresh ground black pepper
1 cup stone-ground grits
2 tablespoons unsalted butter
3/4 cup grated parmigiano-reggiano cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Steps:

In a saucepan, heat the oil over medium heat; add in onion; stir/saute until transparent, about 2 minutes.
Add in corn; stir/saute, until kernels become soft, about 5 minutes.
Add in the milk, water, and 1 teaspoon salt; bring mixture to a boil over high heat.
Whisk in the grits; decrease heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes.
Stir in the butter, cheese, parsley, and chives.
Taste and adjust for seasoning with salt and pepper.

Nutrition Facts : Calories 407.2, Fat 18.3, SaturatedFat 8.9, Cholesterol 38.3, Sodium 313.9, Carbohydrate 47.3, Fiber 2.1, Sugar 9.1, Protein 14.6