Farm Fresh summertime

I am always excited for this time of year when the smells, color and variety from my local farms are on full display.  To say they share a rainbow of colors doesn't do it justice.  So many varieties, so many flavors.  As a chef, it is truly magical.  As a chef, I am dismayed at how many restaurants do NOT get fresh tomatoes, lettuce and cucumbers to serve their guests.  But I digress. 

My latest finds from my one stop farm pick up, West Michigan Farmlink, I came home with the best corn from Heidi's Farm Stand and some incredible corn meal from Shady Side Farms.  There is something magical about corn being ground at a windmill.  Just sayin'.  I knew I was going to make some cheese grits with some fresh corn in it.  I could taste it before even making it.  Love those moments. 

One issue that plagues grits from having that WOW factor revolves around fat.  It needs butter.  Not just on top after you put it on your plate.  It needs good butter at the end of cooking mixed thoroughly into it.  With one of the wonderful contacts I have made in my life, I was able to get some Creekside Creamery Burger Butters.  Rich with flavor and a higher fat content.  The perfect combination for incredible Grits.  I can say it is worth the time to order.....I for one was blown away.  The final product was SOOOO good, my Son asked for the leftovers as a snack.  That was my drop the mic moment.  Have a great August!

Velvety Grits Recipe:
2 cups whole milk
2 cups chicken stock (substitute corn or vegetable stock
1 cup Corn Meal
1 tsp salt
1 tsp cracked pepper
Fresh corn from 2 ears of corn
2 TB chopped chives
2oz shredded cheddar cheese
2oz Parmesan
2 TB Horseradish Blue Butter (or plain butter)
Directions:  Bring milk, salt, pepper and stock to a light boil, add corn meal and whisk it so it mixes into the liquid.  Reduce heat to a smidgen below  medium.  Stir every 2 minutes to prevent clumping and sticking to bottom of pan.  Depending on corn meal grain size, this will take 15 minutes to 25 minutes to cook.  If it gets too thick, add more stock and milk.  Taste to ensure it does not crunch.  Add cheese, corn, and chives, mix until incorporated.  Remove from heat, add butter. stir it in, serve.