1 tablespoon canola oil
1 onion, preferably Vidalia, grated
— Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
2 cups whole milk
2 cups water
— Coarse salt and freshly ground pepper
1 cup stone-ground or coarse-ground grits
2 tablespoons unsalted butter
3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

In a heavy-bottom saucepan, heat the oil over medium heat. Add the onion
and cook, stirring, until transparent, about 2 minutes. Add the corn and
cook, stirring occasionally, until the kernels become soft, about 5
minutes. Add the milk, water, and 1 teaspoon of the salt. Bring the
mixture to a boil over high heat. Whisk in the grits, decrease the heat to
low, and simmer, whisking occasionally, until the grits are creamy and
thick, 45-60 minutes. Stir in the butter, cheese, parsley and chives.
Taste and adjust for seasoning with salt and pepper.