- 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
- 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.