Best 3 Roasted Corn Grits Recipes
Roasted corn grits is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with coarsely ground cornmeal that is roasted in the oven until it is golden brown and nutty. This process gives the grits a smoky flavor that is perfect for pairing with a variety of toppings, such as butter, maple syrup, or cheese. Roasted corn grits can also be used as a base for other dishes, such as shrimp and grits or cornbread dressing. No matter how you choose to serve them, roasted corn grits are sure to be a hit with your family and friends!
Let's cook with our recipes!
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.
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
COUNTRY SHRIMP & SCALLOPS WITH CREAMY GRITS, ASPARAGUS AND ROASTED CORN RAGOUT
Steps:
- CREAMY GRITS: Melt the cream & butter together in a saucepan and bring to boil. Sprinkle the grits into the boiling cream and butter while stirring with a whisk. Continue to stir for 1 minute until it thickens, then turn the heat to low and simmer for 25-30 minutes, stirring regularly. Add Chicken Boullion to grits and stri until dissolved, remove from heat. Let grits cool down so they are firmer before serving. ASPARAGUS & ROASTED CORN RAGOUT: place 4 tbsp butter in a large saute pan over medium heat. Add the corn & mushrooms and saute for 45 seconds to 1 minute. Add the shallots and garlic, saute for 30 seconds, add white wine. Bring it to a simmer and reduce by half for around 2 minutes. Remove from heat and add lemon juice. halved tomatoes, basil, thyme and remaining butter, scallions & asparagus, allowing the heat of the sauce to cook the vegetables. Season with salt & pepper to taste. SHRIMP & SCALLOPS: Divide the vegetable oil between two sauce pans that have been heated over full heat for a minute. Season the shrimp and scallops with salt & pepper and add to the pans when the oil begins to smoke. Saute the scallops for 3 minutes, around 15 minutes on both sides. When they are done the flesh will be opaque. Sautee the shrimp for a minute on both sides or until they are pink and firm. ASSEMBLE: Place a scoop of the grits on the center of each plate and arrange three scallops in a triangle around the grits with three shrimp on top. Add a couple of spoonfulls of the ragout over the grits and serve.
Tips:
- Choose the right type of corn grits. Stone-ground grits have a more rustic flavor and texture than quick-cooking grits, but they take longer to cook. Quick-cooking grits are a good option if you're short on time.
- Rinse the grits before cooking. This will help to remove any impurities and prevent the grits from becoming gummy.
- Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the grits from sticking.
- Bring the water or broth to a boil before adding the grits. This will help to prevent the grits from clumping.
- Stir the grits frequently during cooking. This will help to prevent them from sticking to the bottom of the pot and burning.
- Season the grits to taste. Salt and pepper are a good starting point, but you can also add other seasonings, such as garlic powder, onion powder, or chili powder.
- Serve the grits hot. They can be served as a side dish or as a main course.
Conclusion:
Roasted corn grits are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own taste. So next time you're looking for a new side dish or main course, give roasted corn grits a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love