Prep 10 mins
Cook 40 mins
A local restaurant, Zea's, serves grits as a side dish. This is my version of those grits. No, they aren't for the serious dieter but if you want to treat yourself to an occasional splurge I don't think you will be disappointed. NOTE: You may want to start off just using 1/2 cup of butter. Some people find 1 cup to be a little too much. You can always add more if you like.
- 1 cup whole kernel corn
- 2 tablespoons butter (to saute the corn)
- creole seasoning
- 2 cups chicken broth
- 2 cups whipping cream
- 1 cup butter (the real thing)
- 1 teaspoon salt
- 1 cup old fashioned grits
- In skillet melt butter and add whole kernel corn.
- Season to taste and saute corn over medium heat until light brown approximately 20 minutes.
- In large saucepan combine chicken broth, cream, butter, corn and salt.
- Bring to a boil and slowly add grits stirring constantly.
- Lower heat, cover and simmer on low for 15 to 20 minutes.
super easy! and just like zeas!
These are awesome! Everytime I make them someone asks for the recipe! I think you do need to cut the butter back to 1/2 cup like it says. Using a little Tony's to season the corn makes it just a little more special! These are the bomb!
Umm, wow! I did have to change a couple things: 1/2 cup butter, and milk instead of cream. Though I must say, I can't imagine it being any more decadent than it was - even with the changes! I think next time I am going to double the amount of corn and double the amount of garlic pepper seasoning and creole seasoning that I originally used (I was being far too cautious during this trial round). Both pair really well with this dish! Thanks for such a tasty treat! I will never look at grits the same ;)