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- 1 cup stone ground grits (I use McEwen & Sons)
- 1 cup heavy cream
- 1.5 cups chicken stock
- 1.5 cups water
- 1 onion, diced
- 1 ear of grilled corn, husk removed and grilled – then removed from cob.
- 1 clove garlic, diced
- 1 shallot, diced
- 3 pieces of good slab bacon, diced
- 3 oz white wine
- Cajun spice, Salt and pepper to taste
- Butter to taste
- Olive oil for grilling
- Brown bacon over medium heat, remove bacon and reserve grease
- Bring bacon grease to med-high, sauté onion and corn for 8 min. Add shallot and garlic, cook for 1 -2 minute. Deglaze pan with white wine and cook till nearly gone.
- Add all other liquids and bring to a boil. Stir in grits, reduce to a simmer. Stir and add butter and spices along the way. Cook for 25 min at a simmer. You want them to be a little thick.
- Remove from heat and pour in a greased casserole dish (don’t forget to grease the dish, I use olive oil). Allow to cool to room temperature. Once cool, place wax paper over the dish and weight it down with another casserole dish (I use the same size dish and cans of tomatoes). Store in the refrigerator 4 hours to overnight.
- When ready to serve, remove from refrigerator and turn upside down on a cutting board. Cut into 3×3” squared. Brush both sides with olive oil and place on a hot grill. Cook till heated through and you have nice grill marks.