Roasted Corn Grits Recipes

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ZEA'S ROASTED CORN GRITS



Zea's Roasted Corn Grits image

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.

Provided by gailanng

Categories     Grains

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

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
1/4 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)

Steps:

  • 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.

ZEA'S ROASTED CORN GRITS



Zea's Roasted Corn Grits image

We absolutely LOVE Zea's Roasted Corn Grits. The are the ABSOLUTE BEST!!!!! So creamy and tasty!!!!! Whenever we go to Zea's we ALWAYS order extra to take home!!!!!!! This recipe is taken from Jeff Blake, Zea Rotisserie and Brewery.

Provided by Smilyn

Categories     Breakfast

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 6

2 cups water
2 cups heavy cream
1 cup yellow corn grits
1/2 lb butter
1 tablespoon salt
1 ear grilled corn, kernels removed

Steps:

  • Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened (20-25 minutes) At end, stir in corn. ENJOY.

Nutrition Facts : Calories 864.1, Fat 90.5, SaturatedFat 56.6, Cholesterol 285, Sodium 2124.1, Carbohydrate 14, Fiber 0.9, Sugar 1.1, Protein 4.3

CHEESY ROASTED GARLIC GRITS



Cheesy Roasted Garlic Grits image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

1/2 cup heavy whipping cream
4 slices yellow Cheddar
1 head garlic
Olive oil, for drizzling
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 cups chicken stock
1 cup stone-ground grits
1/2 cup grated white Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Trim the top off the garlic, drizzle with oil and sprinkle with salt and pepper. Seal the garlic in aluminum foil, place on a baking sheet and roast until the cloves are golden and super soft, 20 to 30 minutes. Squeeze the cloves out, add a pinch of salt and smear with a knife on a flat surface to form a paste. Reserve.
  • Bring the stock to a simmer. Slowly add the grits in small batches, whisking the whole time. Cook, whisking often, until the grits are creamy and tender, 20 to 30 minutes.
  • Remove the grits from the heat and stir in the roasted garlic paste, white Cheddar and cream. Adjust the seasoning with salt and pepper. Carefully ladle the grits into the ramekins on a baking sheet. Top each ramekin with a slice of yellow Cheddar so the slice just comes over the sides of the ramekin. Bake until the cheese is gooey and bubbly, 2 to 3 minutes. Top with freshly ground black pepper and serve!

FRESH CORN "GRITS"



Fresh Corn

Provided by Tyler Florence

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 ears corn
1 large onion
8 fresh thyme sprigs
4 garlic cloves
3 bay leaves
1 tablespoon black peppercorns
Extra-virgin olive oil, for coating the pan
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F. Pull back the husks from the corn to expose about 3 inches of the cob. Place the corn on a sheet pan. Quarter the onion and add it to the sheet pan. Roast until the husks start to brown and the corn is just cooked, about 20 minutes.
  • Remove the husks and silks from the corn. Stand each cob on its end in another sheet pan and, holding the top, slice downward along the cob to remove the kernels. (Doing this over a sheet pan catches the kernels for you.) Set the kernels aside.
  • Place the cobs, roasted onion, thyme sprigs, garlic, bay leaves and peppercorns in a pot and cover with water. (If you need to, snap the cobs in half to fit into the pot.) Bring to a boil, then reduce to a gentle simmer for 45 minutes to make a stock.
  • Place half of the corn kernels in a blender with one ladle of the developing stock and puree until smooth. Transfer the remaining kernels to a cutting board and roughly chop.
  • Coat a large saute pan with some olive oil and set over medium-high heat. Add the chopped corn mixture to the pan and cook just to sweat and soften it, 3 to 5 minutes. Scoop up some of the roasted onion pieces from the stock and add to the corn mixture. Pour in the corn from the blender and 1 cup of the corn stock. Cook until the grits thicken to a porridge-like consistency, another 5 minutes or so. If they are too thick, add more stock; if too think, cook them a bit longer. Season with salt.

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