2 cups fresh corn off the cob
3 Tbs. olive oil
¼ tsp. salt
Light sprinkle of black pepper
1 qt. chicken stock
1 ¼ cup southern style grits (not instant or quick)
¼ cup heavy cream
4 oz. salted butter
1 ½ Tsp. salt
1 ½ cup shredded Fiscalini Cheddar Cheese
1. Preheat oven to 425⁰f. Place the corn on a small sheet pan, rub with olive oil and salt and a sprinkle of black pepper. Place in the oven, cook until lightly browned about 25 minutes, remove.
2. Pour the chicken stock in a stock pot, bring to a simmer. Add the grits and stir often over a low heat. Once thickened add the cream, butter, and roasted corn. Fold in slowly until well blended. Add the cheddar cheese and blend in until evenly blended. It’s not necessary for the cheese to be fully melted, keep warm.
3. Serve with anything from chicken to beef roast to grilled vegetables.