Sunday, May 6, 2018

Roasted Corn Grits

Stone ground grits, made with whole milk or half and half, chicken broth, and roasted fresh corn, scraped from the cob.
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, LA 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. Hook.

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 oystersbaked 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.

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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:

  1. To rinse and drain the corn, I used the Easy Greasy strainer
  2. To season the corn for roasting, I use Jane's Krazy Mixed Up Original Salt
  3. To save some foil, I roast the corn on a Rachael Ray crisper pan
  4. For brushing the butter on before and during cooking, I use Bekith Silicone Basting Brushes
  5. For an easy job of scraping fresh corn off the cob, I use the Kuhn Rikon Corn Zipper
  6. My favorite grits are Palmetto Farms White Stone Ground Grits and I get them on Amazon's Prime's Subscribe and Save program
Note: These are affiliate links to my Amazon store.

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Recipe: Roasted Corn Grits

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min |
Total time: 40 min
Yield: About 4 to 6 servings

For the Corn:
  • 2 large ears corn
  • 3 tablespoons unsalted butter, melted
  • Salt and pepper to taste
For the Grits:
  • 1 cup salted chicken stock or broth
  • 4 tablespoons unsalted butter, divided
  • 1 cup whole milk or half and half
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 cup stone-ground white or yellow grits
  • 1 green onion, sliced, for garnish, optional

For the corn, preheat oven to 400 degrees F. Shuck corn, remove silks, rinse well and let drain.  Roll corn in melted butter and sprinkle with seasonings. Place on a foil lined tray and roast for about 25 to 30 minutes, depending on size, brushing with additional butter occasionally. Let cool and cut kernels off of cob; set aside.

Meanwhile, for the grits, add chicken stock and 3 tablespoons butter to saucepan and bring to a boil, stir in milk, salt and pepper. Slowly add in grits until fully incorporated, then add corn, stir and reduce to a simmer. Cook, stirring often, about 10 minutes, or until liquid is absorbed and grits are creamy. Taste, adjust seasonings if needed and transfer to serving bowl. Top with thin slices of remaining butter and serve immediately.

Cook's Notes: I prefer stone ground white grits, however, you may also use standard quick cooking grits, white or yellow. Add sauteed garlic and/or shredded cheese after grits are cooked, if desired. I recommend roasting off from 4 to 6 ears of corn in order to use them alone as a side dish for another meal. I use Jane's Krazy Mixed Up Salt to season the corn. It contains a coarse salt, herbs, spices, onion and garlic. I stir in a little more butter and chopped parsley once the corn is roasted. Six average sized ears will yield somewhere around 3 cups corn kernels, depending on the size of the ears. You'll want to reserve 1 cup of kernels for the grits and reserve the rest for another use. If you use unsalted butter and chicken stock/broth, taste and adjust salt in grits. Grilled corn may be substituted.


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