Recipe of the day

Savory Triple-Corn Grits

• 1/2 cup raw cashews
• 1 1/4 tsp. fine sea salt , divided, plus more for seasoning
• 2 large ears fresh sweet corn , kernels scraped
• 2 Tbsp. extra-virgin olive oil
• 1 large yellow onion , diced
• 1 tsp. ground cumin
• 2 cloves garlic , minced
• 1/2 cup cornmeal
• 1/2 cup stone-ground grits
• Freshly ground white pepper

Directions

Note: Stone-ground grits are available at AnsonMills.com.

Soak cashews in water overnight; drain. In a blender, combine cashews, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.

Bring a small pot of salted water to a boil. Turn off heat, add corn kernels, and let sit for 1 minute. Drain and set aside.

In a medium sauté pan over medium heat, warm the oil; add onion, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook until softened, about 2 minutes more. Set aside half of onion mixture in a small bowl. Add reserved corn to pan and cook for an additional 2 minutes. Set aside.

In a bowl, mix cornmeal and grits well. In a medium saucepan, combine 3 cups water and 1/2 teaspoon salt and bring to a boil. Slowly whisk in cornmeal and grits until no lumps remain, return to a boil, then quickly reduce heat to low. Simmer, stirring occasionally to prevent grits from sticking to bottom of pan, until grits have absorbed most of the liquid and are thickening, about 3 minutes. Stir in 1 cup water and simmer 10 minutes more, stirring occasionally, until most of the liquid has been absorbed. Stir in creamed cashews and corn-onion mixture. Cover and simmer, stirring frequently, until grits are soft and fluffy, about 30 minutes.

Season with salt and white pepper to taste. Garnish with onion mixture.