Fresh Corn "Grits"

Directions

1. 1
   Preheat the oven to 425 degrees F. Pull back the husks from the corn to expose about 3 inches of the cob.
2. 2
   Place the corn on a sheet pan.
3. 3
   Quarter the onion and add it to the sheet pan.
4. 4
   Roast until the husks start to brown and the corn is just cooked, about 20 minutes.
5. 5
   Remove the husks and silks from the corn.
6. 6
   Stand each cob on its end in another sheet pan and, holding the top, slice downward along the cob to remove the kernels.
7. 7
   (Doing this over a sheet pan catches the kernels for you.)
8. 8
   Set the kernels aside.
9. 9
   Place the cobs, roasted onion, thyme sprigs, garlic, bay leaves and peppercorns in a pot and cover with water.
10. 10
    (If you need to, snap the cobs in half to fit into the pot.)
11. 11
    Bring to a boil, then reduce to a gentle simmer for 45 minutes to make a stock.
12. 12
    Place half of the corn kernels in a blender with one ladle of the developing stock and puree until smooth.
13. 13
    Transfer the remaining kernels to a cutting board and roughly chop.
14. 14
    Coat a large saute pan with some olive oil and set over medium-high heat.
15. 15
    Add the chopped corn mixture to the pan and cook just to sweat and soften it, 3 to 5 minutes.
16. 16
    Scoop up some of the roasted onion pieces from the stock and add to the corn mixture.
17. 17
    Pour in the corn from the blender and 1 cup of the corn stock.
18. 18
    Cook until the grits thicken to a porridge-like consistency, another 5 minutes or so.
19. 19
    If they are too thick, add more stock; if too think, cook them a bit longer.
20. 20
    Season with salt.