Shrimp and Corn Grits

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites. I served with shrimp, marinated in olive oil & garlic and a tomato/onion salad.

3 ears of corn, husked
2 cups low-sodium chicken broth
1 cup whole milk
¾ cup grits (not instant)
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Fresh shrimp

GRITS

1. Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.
2. Bring broth, milk, and 1½ cups water to a boil in a medium saucepan.
3. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20–25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.
4.