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.
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| 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.
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- 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
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