Recipe Index: Kent Rathbun

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Grilled Corn Blue Cheese Grits

Serving Size: 8
Preparation Time: 0:30

Ingredients:

• 4 ounces canola oil
• 4 ears corn -- shucked
• 4 cloves garlic -- minced
• 2 each shallot -- minced
• 4 cups chicken stock
• 2 cups quick-cooking grits
• 4 ounces Roquefort cheese -- crumbled
• 2 tablespoons cracked black pepper
• 1/4 cup chives -- chopped fine

Procedure:

On a sheet pan, rub the corn with a little canola and season with a touch of salt.

Then grill lightly over on open fire until golden brown.

After corn cools cut the kernels off of the cob and set aside.

In a medium saucepan add in the rest of the canola oil and saute the garlic and shallots until translucent. Then cover with the chicken stock and bring to a boil. Slowly add the grits to the stock until they start to thicken, turn down flame and continue to stir until grits start to get tender.(the grits should be the consistency of mashed potatoes)

Then stir in grilled corn kernels, blue cheese, cracked pepper and chives.