Stone ground grits, made with whole milk or half and half, chicken broth, and roasted fresh corn, scraped from the cob.
Roasted Corn Grits
As a side dish, these roasted corn grits rock!
I patterned them after the dish of the same name at Zea Rotisserie and Grill in Metairie, Louisiana after hearing somebody, somewhere along the way talking about them recently. Oh my goodness. I thought my garlic cheese grits were good, but these? Off. The. Chain.
The roasted corn adds such incredible flavor.
Though you could certainly eat these for breakfast or brunch, these are the kind of grits you'd typically use as a side for things like fried fish, shrimp or oysters, baked ham, pan-seared or grilled kielbasa, andouille or basic smoked sausage, pork roast, ribs, with smothered shrimp or pan seared shrimp, as shrimp and grits, with grillades, eggs in purgatory, and with grilled, roasted and barbecued chicken, pork chops or steaks, like these beauties.
 |
| I served these grits with some steaks I smoked and reverse seared on the Traeger! |
Although you'll only need about 2 ears for this recipe, I roasted off 4 nice large ears of corn, then scraped them from the cob, tossed with more butter and some parsley and we ate them as a side first. The leftovers were set aside for this recipe, which I served at another meal with the ribeyes pictured above, that I first smoked and finished with a sear on my Traeger.
For more of my favorite side dishes, click over to my collection on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!Shop my favorite things!
So many of you have said you enjoy when I share my favorite things with y'all. These are products that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebar. Some favorite things used in this recipe, include:Note: These are affiliate links to my Amazon store.
- To rinse and drain the corn, I used the Easy Greasy strainer
- To season the corn for roasting, I use Jane's Krazy Mixed Up Original Salt
- To save some foil, I roast the corn on a Rachael Ray crisper pan
- For brushing the butter on before and during cooking, I use Bekith Silicone Basting Brushes
- For an easy job of scraping fresh corn off the cob, I use the Kuhn Rikon Corn Zipper
- My favorite grits are Palmetto Farms White Stone Ground Grits and I get them on Amazon's Prime's Subscribe and Save program
Important Note: There's no paywall on Deep South Dish - recipes, step by step photos and printables are available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!
Unable to view the printable below on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
180429BHP
.
