Smoky Cheese Grits with Summer Succotash

• 1 cup frozen edamame
• 2 large ears fresh corn or 2 cups thawed frozen corn kernels
• 1 medium onion
• 1 tablespoon vegetable oil
• 1 garlic clove
• 1 cup whole milk
• Salt
• black pepper
• 1 cup quick-cooking grits
• 2 cups cherry or grape tomatoes
• 1 tablespoon balsamic vinegar
• 1/4 pound smoked Gruyere, Gouda or cheddar cheese
• 1 tablespoon unsalted butter
• 2 tablespoons chopped chives

1. Cook the edamame following the package directions; drain well.
2. Cut the corn from the cobs, if using fresh corn.
3. Finely chop the onion.
4. Heat the vegetable oil in a large skillet over medium heat.
5. When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes, until it has softened.
6. Push the garlic through a garlic press into the skillet.
7. Stir and cook for 1 more minute.
8. Meanwhile, combine 2 1/2 cups water, the milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan and bring to a boil over high heat.
9. Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes, or until the grits are thick and creamy.
10. While the milk and water are coming to a boil, halve the tomatoes and add them, with the vinegar, to the onions and garlic.
11. Cook for about 2 minutes, then add the edamame and corn and cook for 3 more minutes, stirring occasionally.
12. Add salt and pepper to taste.
13. Coarsely grate the cheese.
14. Stir the cheese and butter into the grits and add salt and pepper to taste.
15. Serve the succotash on top of the grits and sprinkle with the chives.

frozen edamame, corn, onion, vegetable oil, garlic, milk, salt, black pepper, grits, cherry, balsamic vinegar, gruyere, unsalted butter, chives

Taken from cooking.nytimes.com/recipes/1013262 (may not work)