Roasted Corn Grits Recipes
CHEESY CORN AND GRITS
This is a traditional Southern favorite, with creamed corn added for extra creaminess. It's hearty enough to be a meatless main dish!
Provided by Sharon123
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
- Gradually stir in grits.
- Remove from heat.
- Cover and let stand 5 minutes.
- Stir in onion and the 1/2 cup cheese.
- Stir in eggs, milk, and corn.
- Transfer to a lightly greased 1-quart casserole.
- Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
- Sprinkle with the remaining cheese.
- Let stand 1 to 2 minutes before serving to melt cheese.
- Makes 4 servings.
Nutrition Facts : Calories 255.9, Fat 11, SaturatedFat 6, Cholesterol 119.5, Sodium 347.6, Carbohydrate 28.1, Fiber 1.2, Sugar 2.3, Protein 12.2
ZEA'S ROASTED CORN GRITS
We absolutely LOVE Zea's Roasted Corn Grits. The are the ABSOLUTE BEST!!!!! So creamy and tasty!!!!! Whenever we go to Zea's we ALWAYS order extra to take home!!!!!!! This recipe is taken from Jeff Blake, Zea Rotisserie and Brewery.
Provided by Smilyn
Categories Breakfast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 864.1, Fat 90.5, SaturatedFat 56.6, Cholesterol 285, Sodium 2124.1, Carbohydrate 14, Fiber 0.9, Sugar 1.1, Protein 4.3
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.
Provided by gailanng
Categories Grains
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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