Ingredients:
- 2 ears fresh grilled corn
- 2 Tablespoons Garlic Gold® (nuggets in oil)
- ½ cup cornmeal
- ½ cup stone-ground grits (or polenta)
- ½ cup cornmeal
- 4 cups water
- ½ Teaspoon sea salt
- ½ cup half and half
- Garlic Gold® Sea Salt Nuggets to taste
Scrape the grilled corn off the cob and set aside. In a bowl, combine the cornmeal and grits with a whisk until blended well. Preheat oven to 325 degrees.
In a heavy-bottomed (such as cast iron) medium-sized saucepan, combine 3 cups of water and sea salt and bring to a boil. Add the cornmeal/grit mixture and whisk well until no lumps remain, then turn heat to low; simmer, stirring frequently, until thickened, about 3 minutes. Stir in the remaining cup of water and simmer for 10 minutes, stirring occasionally, until the texture of thick oatmeal.
Pour mixture into well-oiled medium sized casserole dish and bake for 30 minutes, or until crusty and golden on top. Serve immediately garnished with Garlic Gold® Sea Salt Nuggets to taste.
Serves 6.
If you liked this recipe, you’ll love these products:
- Garlic Gold® Sea Salt Nuggets
- Garlic Gold® Oil
- Garlic Gold®
