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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.