The chef, Jacques Pepin, was asked what dishes he would request for his last meal. He said one of his choices would be hand-picked freshly-shelled peas straight from the garden with butter and sea salt. This shows a great culinary experience doesn’t have to involve exotic ingredients, dozens of spices, and complicated techniques. It can be a simple dish. As a matter of fact, in the case of Pepin’s peas, any further additions would detract from this basic but perfect concoction.
Another Great but Simple Dish
I recently tried a new recipe for fresh corn grits made from late season corn. The list of ingredients was small: corn grated off the cob, milk, pecan butter, and salt & pepper. But no matter how much I analyzed it, I couldn’t think of a way it could be improved. I thought it was perfect, and I found the experience of eating it to be almost transcendent. Chewier than regular grits, I also thought the taste was far superior in its pure form.
Is This Version Of Corn Grits An Imposter?
By definition there will be many people (especially those from the South) who will tell you this is not a recipe for grits. Their traditional dish is made from dried corn that is ground into a cornmeal and then boiled in water. The main flavor of grits usually comes from other flavorings. Our recipe is cooked in milk instead of being boiled in water, giving it a creamier consistency. It should also not be confused with mush, polenta, or hasty pudding. By contrast, all of the ingredients in this recipe are fresh – nothing is processed. In a sense, we’ve taken the “grit” out of grits.
Make Grits from Late-Season Ear Corn
When the ear corn season draws to a close, and much of what is for sale is a bit too mature, this is a good recipe to try. It’s a great side dish served with chicken or fish. It also goes well with bread that has just been taken out of the oven and slathered with homemade butter.
You can find the recipe by clicking on Corn Grits. I have used frozen corn instead of fresh field corn, but it isn’t nearly as good. I think it’s the juice from the cob that makes the difference.
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