Double Corn Grits


by: Chef Mimi

If you love the flavor of corn, you'll swoon over these grits made with whole kernels of corn! A fabulous summer dish!


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serves: 6-8

3 corn on the cobs, husked

3 cups water

1 cup polenta or grits

1 teaspoon salt

3 tablespoons butter

1/2 cup Cream or milk, about

Nutrition Facts
Double Corn Grits

Servings Per Recipe: 6

Amount per Serving

Calories: 169

  • Total Fat: 7 g
  •     Saturated Fat: 4.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 22.3 mg
  • Sodium: 555.1 mg
  • Total Carbs: 23.3 g
  •     Dietary Fiber: 2 g
  •     Sugars: 7.3 g
  • Protein: 5.9 g

how is this calculated?

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1.  Cook the corn on the cobs until done, about 7 minutes in boiling water. Drain and set aside to cool.

2.  Meanwhile, pour the water into a medium saucepan or polenta pot. Heat to boiling, then whisk in the grits, salt, and butter.

3.  Whisking occasionally, cook the grits until it has absorbed all of the liquid. This should take about 15 - 20 minutes on medium heat.

4.  Turn the heat to low, and cook the polenta for about another ten minutes or so, adding cream as the polenta thickens.

5.  Cut the corn off of the cobs, then break the pieces up to get the individual corn kernels. Then add them to the polenta.

6.  Stir well and taste for seasoning. For this polenta I kept it simple, but you could add cayenne pepper, hot paprika, ground chipotle pepper or ground ancho chile pepper, or just about any herb, fresh or dried.

7.  I topped the double corn polenta with slices of medium-rare beef filet, and sprinkled everything with fresh tomato, goat cheese, and a chiffonade of fresh basil.

Cooks' note:
Grits and polenta are the same - ground corn. But there are different grinds, so choose accordingly. The coarser grinds will take longer to cook.

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Kathy M


since I love corn I know Im going to love this