If you are using duck see my recipe for counterfeit duck confit and it will save you a lot of $ on buying duck fat. If you don't want to use the duck then just salt and pepper a few chicken thighs and grill or bake them until done and then shred the meat. You will want to add your duck confit to a skillet before serving and crisp it up. Then shred and reserve for later.

https://masterfacilitator.com/58wmfffr Brush the corn with a little olive oil and either grill it, broil it or do like I did and just pop it in a dry skillet until you start to get a little brown bits showing. Remove from skillet, cool then cut off cob and reserve. (I cooked my corn for an additional 3-4 minuets in a dry skillet.)

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Toss the cherry tomatoes with about a tablespoon of olive oil and bake those in a 350° oven until they blister and start collapsing.

For the grits: Start the water and milk in a 4 quart saucepan. When the water/milk starts to boil, slowly stir in the grits and cook until they start to thicken. When they start to really thicken up add in the garlic powder, salt and pepper and the white cheddar cheese. Turn down to low and continue stirring until they are done and you like the consistency. If the grits get too thick, add in a little more milk or water. I like my grits on the thick side. Add in the butter and stir until it melts.

Stir in about 1/2 of the corn kernels and just a few of the tomatoes into the grits.

When ready to serve put a big scoop of grits on your plate and top with some of the extra corn and tomatoes and the shredded duck confit (or chicken).

Enjoy.