I realize people do much more elaborate and difficult things on the grill… but brining, and then grilling with indirect heat, a whole pork loin is by far the most ambitious of my grilling projects to date; so I feel like the grillmaster and there is no one here to tell me otherwise! ha! :p
And I warn you. Do not make these grits! You will eat them, and eat them….and not be able to stop until you are quite sure you may explode. If you have a love of sweet corn. If you are one of those people who can’t get enough of anything carb’y. if you tend to go back for just one more spoonful… I will say it again. Do not make these grits because they are far too delicious. Here is how to make them.
- Grate a vidalia onion and cut the kernels off two ears of sweet corn.
- Cook the grated onion in some oil on the bottom of your pan until translucent, add corn and cook a few more minutes.
- Add 2 cups of whole milk and 2 cups of water and 1 tsp of salt. Bring to a boil and whisk in 1 cup of grits. (not quick cook! just plain old coarse-ground dried corn)
- Turn to low stir occasionally. The recipe said for 45 to 60 minutes but mine were thick and creamy and started browning on the bottom of the pan at about 30 minutes.
- In the meantime grate 3/4 cup of Parmigiano-Reggiano and chop 1 tablespoon each of chives and parsley.
- Once the grits are done add the cheese, 2 tablespoons of butter, the herbs and a couple handfuls of coarsely chopped spinach. Season to taste with salt and pepper.
- Try not to eat it all by yourself