Grits With Corn And Vidalia Onion

• 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

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

canola oil, vidalia onion, fresh corn kernels, milk, water, salt, fresh ground black pepper, stoneground grits, unsalted butter, cheese, parsley, fresh chives

Taken from www.food.com/recipe/grits-with-corn-and-vidalia-onion-359204 (may not work)