Sweet Corn Grits with Berries and Honey
Mix up your breakfast routine with this delicious dish!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ears of sweet corn, shucked
- 3/4 cup half and half ((or a combination of whole milk and heavy cream))
- 2 cups water
- 2/3 cup corn grits (see note)
- 1/2 teaspoon salt
- 1 tablespoon honey, plus more for serving
- 1 cup berries (see note)
- heavy cream, half and half or whole milk, for serving
Instructions
- 1
Hold an ear of corn upright in a shallow-ish, medium-sized bowl, and cut the kernals off, letting them fall into the bowl. (Try to avoid hitting the knife on the bowl, as it is bad for the knife, and jarring to your arm.) Reverse your knife, and scrape the milk from the corn cob. Repeat with the second ear of corn.
- 2
Combine the corn kernels and scrapings with the half and half in a blender, and puree until fairly smooth.
- 3
Pour the milky corn goop into a medium saucepan with the water and salt. Bring the liquid to a simmer over medium-high heat, stirring occasionally, then whisk in the grits in a steady stream, stirring constantly. Bring the mixture to a low simmer, and cook, stirring continually, until the grits have thickened to your liking, and are soft and creamy to the bite, about 15 minutes.
- 4
Stir in 1 tablespoon of the honey. You can cover the pot at this point and let the grits sit until ready to eat, or serve immediately.
- 5
Spoon the grits into bowls, divide the berries among them, and top with a drizzle of honey and a splash of cream.
- 6
Extras can be kept in the fridge for up to several days, and reheat beautifully for breakfasts throughout the week.