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Scallion and Corn Grits
2 teaspoons butter
2 teaspoons olive oil
Kernels from 2 ears sweet white corn
1/2 bunch green onions
1 cup heavy cream
1 cup half-and-half
1 cup low-sodium chicken stock
1 cup quick-cooking grits
Salt and pepper to taste
- Put butter and olive oil in a skillet. Saute corn and scallions (green onions)
until just cooked though, about 5 minutes, and set aside.
- In a separate saucepan, heat cream, half-and-half and stock until boiling.
- Add grits slowly while stirring. As grits thicken, add vegetables, continuing to stir until desired consistency.
- Season to taste with salt and pepper.