Green Grits

In a large bowl, use a knife to cut the green corn from the cob to debulk the grains

Transfer the mixture to a processor and blend well until you get a puree (about 5 minutes)

Add milk and mix well

Pump the puree through a fine-mesh sieve into a medium-sized bowl pressing down with a spoon

Transfer the coagulated liquid to a medium-sized pan, add sugar and cook over high heat, stirring constantly, until boiling (about 10 minutes)

Reduce the heat to low and continue cooking, stirring occasionally, until you get a thick cream (about 1 hour)

Distribute among eight small cups with capacity for 3/4 cup

Cover with plastic wrap in contact with the surface

Let it cool down

Keep in the refrigerator until firm (about 3 hours)

Unmold into dessert plates and serve

384 calories per serving