Most classic grits recipes call for milk and butter and often cheese. But this recipe, using fresh summer corn, makes use of the natural starch in the vegetable as a thickener, so no dairy is needed for a creamy texture. We like it paired with this ale-spiked shrimp recipe, but any favorite shrimp topping will also be great.
- Yield: 4 servings
- Difficulty: Easy
- Total: 25 mins
- Active: 20 mins
- 7 ears of fresh corn
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons unsweetened roasted cashew butter
- 3 tablespoons olive oil
- 4 slices prosciutto, cut into thin strips
- 1/2 yellow onion, thinly sliced
- 2 cups thinly sliced Swiss chard leaves
- 1 pound large shelled and deveined shrimp
- 1/4 cup ale, such as Anchor Steam
- Shuck the corn and set aside 2 ears. Using a box grater, grate the kernels from the cobs of 5 ears of corn—you should end up with about 2 cups of juice and pulp. Cut the corn from the remaining 2 ears and set aside.
- Simmer the grated corn and juices with 2 tablespoons of water in a small saucepan over moderate heat, stirring until thick, about 5 minutes. Season with salt and pepper and whisk in the cashew butter. Remove from the heat, cover, and set the pot in a warm spot.
- Heat oil in a large frying pan. Add the prosciutto strips and onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chard and cut corn, season with salt and pepper, and cook until tender, about 4 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the beer and cook, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.
- Whisk the grits to re-soften, adding a bit more water if needed, so it’s the consistency of polenta. Spoon the grits into shallow bowls and top with the shrimp mixture.