Grits with Corn and Vidalia Onion | Louisiana Kitchen & Culture

Ingredients

• 1 tablespoon canola oil
• 1 onion, preferably Vidalia, grated
• Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
• 2 cups whole milk
• 2 cups water
• Coarse salt and freshly ground black pepper
• 1 cup stone-ground or coarse­ground grits
• 2 tablespoons unsalted butter
• ¾ cup grated Parmigiano-Reggiano cheese (about 3 ounces)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives