Name: Corn and grits with brown butter and prawns
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 - 8
Ingredients: 1 litre chicken stock, preferably homemade (4 cups); 200 gm grits (see note); 5 corn cobs, kernels removed; 2 tbsp olive oil; 800 gm uncooked prawns, peeled, tails intact (18-20); 100 gm diced butter, softened; 6 spring onions, coarsely chopped; Cayenne pepper, to taste

Corn and grits with brown butter and prawns

Grits and prawns, a classic combination in the US, are taken to the next level here with the addition of fresh corn.

Serves 6 - 8

Prep

15M

Cook

1H 15M

Total

1H 30M

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Grits and prawns, a classic combination in the US, are taken to the next level here with the addition of fresh corn. This dish is full of flavour and filling, too, so a little goes a long way.

Ingredients

1 litre chicken stock, preferably homemade (4 cups)

200 gm grits (see note)

5 corn cobs, kernels removed

2 tbsp olive oil

800 gm uncooked prawns, peeled, tails intact (18-20)

100 gm diced butter, softened

6 spring onions, coarsely chopped

Cayenne pepper, to taste

Method

Main

1.Bring stock to the boil in a saucepan over medium-high heat, stir in grits, bring back to the boil and stir continuously until grits start to thicken (3-5 minutes). Reduce heat to low and cook, stirring occasionally, until thick (15-20 minutes). Add fresh corn kernels and 180ml water and cook until grits and corn are tender (40-50 minutes). Season to taste, cover directly with a piece of baking paper to prevent a skin forming and set aside in a warm place.

2.Heat oil in a non-stick frying pan over high heat. Add prawns and fry until opaque and pink (30 seconds to 1 minute each side). Transfer prawns to a warm plate and return pan to heat.

3.Lower heat to medium, add butter to pan and cook until foaming and nut-brown (1-2 minutes). Add spring onion, a pinch of cayenne pepper and salt to taste, and warm through.

4.Serve grits warm topped with prawns and spring onion in brown butter.