Bone Suckin' Corn and Goat Cheese Grits
Bone Suckin' Hot Seasoning, 1 Tbsp.
Water, 2 cups
Milk, 2 1/2 cups
Butter, 3 Tbsp.
Stone-Ground Grits, 1 cup
Extra Virgin Olive Oil, 2 Tbsp.
Onion, 1 coarsely chopped
Garlic, 2 Tbsp. minced or 3 cloves chopped
Corn, 1 1/2 fresh corn kernels (about 3 ears) or 10 oz. frozen corn kernels
Sea Salt and Pepper, to taste
Goat Cheese, 4 oz.
In medium saucepan, combine water, milk, butter and 1 tsp. of sea salt and bring to a boil. Whisk grits in the boiling liquid slowly. Cook the grits over moderate heat stirring frequently, until grits are thickened and the grains are tender. This takes around 40 minutes.
While the grits are cooking, in a medium skillet, heat olive oil. Add onion and cook over a moderate heat until the onions are translucent or about 5 minutes. Add garlic and corn and cook stirring occasionally for 5 minutes. Season mixture with salt and pepper. Transfer the corn mixture to a processor or a blender and puree until the mixture is smooth.
Stir the pureed corn and the goat cheese into the grits, season with salt and pepper to taste and cook until heated through. At this point a double boiler can be helpful for thoroughly heating the cheese, corn and grits mixture, as the grits tend to stick to the pot and burn, when heated.
Transfer to a bowl and serve with a sprinkling of goat cheese and Bone Suckin' Hot Seasoning & Rub on top of grits. Serves 6.