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Savory Roasted Corn Grits la Zea’s Style

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Ingredients

Adjust Servings:

	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)

Nutritional information

211.4

Calories

153 g

Calories From Fat

17.1 g

Total Fat

10.6 g

Saturated Fat

56 mg

Cholesterol

65.8 mg

Sodium

14.3 g

Carbs

1.5 g

Dietary Fiber

2.1 g

Sugars

2.5 g

Protein

108g

Serving Size

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Savory Roasted Corn Grits la Zea’s Style

Name: Savory Roasted Corn Grits la Zea’s Style
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: African
Ingredients: : 2; : 1; : 1 - 2; : 1/4; : 1; : 1

Features:

Cuisine:

Try charring some of the corn. Charred corn polenta. You're welcome! :')

65 min
Serves 8
Easy

Ingredients

2
1
1 - 2
1/4
1
1

Directions

Zea’s Roasted Corn Grits, 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 , Try charring some of the corn Charred corn polenta You’re welcome! :’), I have eaten those grits many, many times I taste no garlic, onions, or creole seasoning when I eat them 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 com/?p=3695 I can tell you that you don’t add onions, garlic or creole seasoning to those grits

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Steps

1 Done	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).
2 Done	Melt Butter in a Large Skillet and Saute the Onions Until Slightly Soft; Add Garlic and Cook Until Both Are Softened.
3 Done	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.
4 Done	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.
5 Done	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.