Cheesy Grits with Vidalia Onion

Vidalia Recipe Rescue


1 Tablespoon canola oil
1 Dandy Vidalia Onion, grated
1 ear of Dandy Sweet Yellow Corn, kernals cut from husk
2 cups whole milk
2 cups water
Coarse salt and freshly ground black pepper
1 cup stone-ground or coarse-ground grits
2 tablespoons unsalted butter
3/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives


  1. In a heavy-bottomed saucepan, heat the oil over medium heat.
  2. Add the Vidalia onion and cook, stirring, until transparent, about 2 minutes.
  3. Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
  4. Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat.
  5. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes.
  6. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper.

 *Quick dinner idea: Serve alongside chicken or pork fresh from the grill!

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