Ingredients 1 cup frozen edamame 2 cups thawed frozen corn or two large fresh ears 1 medium onion, finely chopped 1 tablespoon vegetable oil 1 garlic clove 1 cup whole milk salt and pepper 1 cup quick-cooking grits 2 cups cherry or grape tomatoes 1 tablespoon balsamic vinegar 1/4 pound cheddar cheese 1 tablespoon unsalted butter 2 tablespoons chopped chives Cook the edamame and drain well. Heat oil in large skillet over medium heat. When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes until softened. Push garlic through garlic press into the skillet. Stir and cook for 1 more minute. Meanwhile, combine 2 1/2 cups water, the milk, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a large saucepan and bring it to a boil over high heat. Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes or until the grits are thick and creamy. While the milk and water are coming to a boil, halve the tomatoes and add them with the vinegar, to the onions and garlic. Cook for about 2 minutes, then add the edamame and corn. Cook for 3 more minutes stirring occasionally. Add salt and pepper to taste. Coarsely grate the cheese. Stir the cheese and butter into the grits and add salt and pepper. Serve the succotash on top of the grits and sprinkle with chives.