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Zea's Roasted Corn Grits

Zea's Roasted Corn Grits created by gailanng

A version of the most popular side at Zea Rotisserie and Grill. The prep times includes corn roasting. Update 6-19-11: I prefer the use of 1/2 chicken stock and 1/2 water for cooking the grits. The usual amount reqired for 1 cup of grits is 3 cups of liquid. So that would be 1 1/2 cups stock plus 1 1/2 cups water.

Ready In:
45mins
Serves:
Units:

ingredients

  • 2 ears fresh corn on the cob
  • 1 cup onion, chopped fine (no more or it will overpower the taste)
  • 1 -2 garlic, toes minced
  • 14 cup butter (4 tablespoons)
  • 1 cup heavy whipping cream
  • 1 cup yellow corn grits (like Quaker Golden or Red Mill,do not use instant)
  • chicken stock (in place of water according to package directions(see note in recipe description)
  • salt and pepper (or can use Cajun seasoning)

directions

  • Remove husk from corn and roast on grill until slightly blackened. Remove the corn from the cob. Lightly chop the corn. (Also, see other roasting methods in 'note' below).
  • Melt butter in a large skillet and saute the onions until slightly soft; add garlic and cook until both are softened.
  • With chicken stock (or slightly less than 1 1/2 cups stock & 1 1/2 cups water), prepare the grits according to the package directions. Grits should be very soft.
  • When the grits are almost done, add the corn kernels, sauteed onions and garlic, and cream. Simmer, stirring constantly, for about 5 minutes or longer until thickened. Season with salt and pepper. Can garnish with thinly sliced green onions.
  • Note: Kernels of corn can be cut off and roasted in a cast iron skillet in the oven or soak the corn in its husk in cold water for 30 minutes, then roast the whole ear in the husk on a grill about 20 minutes. Can, also, be roasted or in the oven for about 30 minutes. Once the corn is done, the silk is very easy to remove.
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@gailanng
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@gailanng
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"A version of the most popular side at Zea Rotisserie and Grill. The prep times includes corn roasting. Update 6-19-11: I prefer the use of 1/2 chicken stock and 1/2 water for cooking the grits. The usual amount reqired for 1 cup of grits is 3 cups of liquid. So that would be 1 1/2 cups stock plus 1 1/2 cups water."
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  1. Charles M.
    Try charring some of the corn. Charred corn polenta. You're welcome! :')
    Reply
  2. Tom B.
    I have eaten those grits many, many times. I taste no garlic, onions, or creole seasoning when I eat them. I use a recipe that was very close to Zea's. Caramelize corn cut off the cob (2) in a stick of butter over low heat until it completely caramelizes, add cooked yellow grits. That is it. Add salt to taste. Another good recipe can be found here. http://nomenu.com/?p=3695 I can tell you that you don't add onions, garlic or creole seasoning to those grits.
    Reply
  3. Dorius W.
    I'm a country boy..from Ala.WOW My Grannie would love this new TASTE..WOW..
    Reply
  4. gailanng
    Zea's Roasted Corn Grits Created by gailanng
    Reply
  5. gailanng
    A version of the most popular side at Zea Rotisserie and Grill. The prep times includes corn roasting. Update 6-19-11: I prefer the use of 1/2 chicken stock and 1/2 water for cooking the grits. The usual amount reqired for 1 cup of grits is 3 cups of liquid. So that would be 1 1/2 cups stock plus 1 1/2 cups water.
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