Corn Serrano Grits

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Corn Serrano Grits

 

1 ear of corn

2 serrano chiles

1 cup yellow stone-ground corn grits

1 tablespoon basil, cut in strips

1 1/2 teaspoons olive oil

salt and freshly ground pepper to taste

 

Preheat oven to 375 degrees or heat up a grill. Roast whole corn in oven for

45 minutes or grill it until nicely brown. Cut kernels off cob. Blacken chiles

in a hot skillet, no oil, and finely chop. Bring 4 cups water to a boil and stir

grits in slowly. Simmer until creamy, stirring occasionally, about 10 minutes.

Stir in corn and remaining ingredients.

 

 

 

 

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