Roasted Corn Grits Recipes

ZEA'S ROASTED CORN GRITS

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

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.

CHEESY ROASTED GARLIC GRITS

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"

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.