Tuesday, September 11, 2012

Recipe 25: Two Corn Grits

When one is drowning in corn and okra at the height of corn and okra season, one does not hesitate when one invites one's little siblings over for a Bon Appetit recipe dinner of New Orleans Shrimp, Okra, and Tomato Saute.  (And no, the Queen's fake twitter account is not writing this post, but hey girl hey, let's be friends?)  SO I DID.  And the little turds complained their way through the meal, which I thought was perfectly delish, and believe you will too.

New Orleans Shrimp, Okra, and Tomato Saute with
Two Corn Grits and a dose of sibling shame.
Goldibrownlocks and Brother Bear whined about spice.  They whined about it being shrimp.  They wined about dinner being served hot.  They dined, and they dashed.  I'm not going to pretend like it was a hugely time consuming meal to prepare, but it was hot, and I was bothered! (Clearly...) I, however, truly enjoyed this meal, and think you will find the grits recipe a great way to rid yourself creatively of some ears of corn when you hit the "I am sick of corn on the cob" wall I was reaching, six ears of corn in one week later.  Also, it is TRES easy, as they say in the Big Easy.  So, though it is a month late, enjoy (you can easily use frozen corn instead of fresh). 

Two Corn Grits
(adapted from Glorious Grits: America's Favorite Comfort Food, published by - you guessed it - Southern Living!)

1 Tbsp butter (if salted, taste before adding more later)
2 medium ears of corn (or 1 1/2 cups frozen, thawed kernels)
3 cups water
3/4 tsp salt
3/4 cup stone-ground grits
2 Tbsp scallions/green onions
1/2 tsp sugar
1/2 tsp fresh ground pepper

1.  Melt butter in your small Le Creuset/Dutch Oven over medium, stirring to coat the pot.
2.  Add corn to the pot, and saute for approximately two to three minutes; just saute, don't brown it.  Remove from the pot and set aside.
3.  Add water and salt to pot, and bring to a boil.
4.  Whisk in your grits, and reduce the heat to a simmer.  Occasionally whisk to prevent clumps and burning on the bottom, as you simmer for approximately 15-20 minutes, or until the grits begin to thicken and grow softer.  You may need to add more water!
5.  Stir in corn and scallions, season with sugar, pepper, and any additional salt if you think it needs some.
6.  Serve under some spicy Cajun food and watch your whimpy siblings sweat, eventually make a disgrace of a peanut butter sandwich because they can't handle grown up food.

I think it only fitting to include this shameful image of Brother Bear making a peanut butter sandwich. With a spoon.   Which was obviously a better choice than the image at the top of the page.  If you are six. 
Shame sandwich.

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