Popcorn Cheddar Grits

1: Preheat oven to 375°F.

2: Rub ears with olive oil & roast for 15-20 mins.

3: Bring a large pot of water to boil. Stir in popcorn. Use a strainer to keep popcorn submerged for 1 min.

4: Carry pot to sink & strain into a colander. Scoop popcorn into a food mill & mill into a bowl.

5: In a medium saucepan, heat olive oil & add shallot + garlic, reducing heat to medium. Cook until translucent.

6: Add popcorn grits + stock & stir until very warm.

7: Reduce to low heat & simmer for 6-8 mins.

8: Return to grits & add cheddar + thyme. Stir. Add butter & season to taste with salt + pepper. Reserve on very low heat.

9: Cut off large planks of corn kernels.

10: In a medium skillet on high heat, warm olive oil. Add corn kernels + scallions & char until corn starts to blacken & onions start to wilt. Season with salt. Remove.

11: Serve - spoon grits into a bowl & place 1 slice of butter in the center. Place 1 poached egg on top & season with salt + pepper. Add toppings!