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Gathered
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Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Combine chicken broth and half-and-half. Bring to a boil in a medium size saucepan. Whisk in grits to combine, making sure there are no clumps; stir in kale. Reduce heat, cover and simmer for 5-7 minutes (or as recommended on package). Whisk in cheese until melted; stir in corn and heat through. Taste for seasoning, adding salt and pepper if desired. Garnish with green onions.