These Grits appeared as part of the ‘New Orleans and the South’ Art Lecture Lunch. I think of all the dishes offered that day, this was the most loved. It was prepared by my fabulous friend Ginger, who reckoned it could be much improved by using fresh or at the very least frozen sweetcorn, and not the canned rubbish that I had grabbed from home when I realized I was missing a rather vital ingredient. She also had to bear the additional challenge of using ‘Instant’ Grits, as the real deal was not to be found in any store in Darien. Despite all these setbacks, the grits were a big hit.
- 1/2 cup fresh, frozen or in a pinch canned, sweetcorn
- 31/2 cups water
- 4 tablespoons butter
- 4 scallions, finely sliced and decided into green and white parts
- 1 cup milk
- dash of hot sauce or chill flakes, or pinch of cayenne pepper to taste
- 1 cup of old fashioned grits
- 2 cups of cheese, a mix of cheddar, Monterey Jack or whatever you have lying around!
- Mash or process sweetcorn with a little water and set aside.
- In a medium sauce melt half of the butter and cook scallion whites for two minutes
- Add milk, salt and pepper, hot sauce and remaining water and bring to boil.
- Add grits and cook until they are creamy-which will depend on whether you are cooking 'real' grits or the instant variety.
- Once cooked, add the cheese and remaining butter.
- Scatter the scallions greens on top and serve warm.