- 4 cups water
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- Kosher salt
- 1 cup stone-ground cornmeal
- 2 tablespoons extra-virgin olive oil
- 1 large Spanish onion, coarsely chopped (1 1/2 cups)
- 3 garlic cloves, coarsely chopped
- 1 1/2 cups fresh corn kernels (about 3 ears) or one 10-ounce package frozen corn kernels
- Freshly ground pepper
- 4 ounces fresh goat cheese
- In a medium saucepan, combine the water, milk, butter and 1 teaspoon of salt and bring to a boil. Slowly whisk in the cornmeal. Cook the grits over moderate heat, stirring frequently with a wooden spoon, until thickened and the grains are tender, about 40 minutes.
- Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and corn and cook, stirring occasionally, until the garlic is softened, about 5 minutes. Season with salt and pepper. Transfer the corn mixture to a food processor or blender and puree until the mixture is just smooth.
- Stir the pureed corn and the goat cheese into the grits, season with salt and pepper and cook just until heated through. Transfer to a bowl and serve.