Best Awesome Buttery Grits With Corn Recipes

SAVORY BREAKFAST GRITS

Savory Breakfast Grits image

Buttery, cheesy, quick and easy savory grits for breakfast, brunch, lunch or dinner. Toppings include scallions, cheese, and bacon.

Provided by Mary

Number Of Ingredients 9

Ingredients

1 1/2 cups water
1/2 tsp salt
1/2 cup quick cooking grits
2 TBS heavy cream
2 pats of butter
3 slices bacon (cooked and crumbled)
2 tbs cheddar cheese (grated)
1 Sliced scallions (thinly sliced)
Hot sauce

Steps:

Add the salt to the water and bring to a rolling boil. Slowly whisk in the grits, then reduce the heat to a simmer. Continue cooking until the grits are thickened and the water absorbed.
Remove from heat and stir in the cream. Pour the grits into a bowl or onto a serving plate.
Garnish with butter, bacon, cheese, scallions, and hot sauce. Enjoy immediately while piping hot.

Nutrition Facts : Calories 401 kcal, Carbohydrate 31 g, Protein 12 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 79 mg, Sodium 998 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

ZEA'S ROASTED CORN GRITS

Zea's Roasted Corn Grits image

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

Ingredients

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)

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.

AWESOME AND EASY CREAMY CORN CASSEROLE

Awesome and Easy Creamy Corn Casserole image

This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.

Provided by LETSGGGO

Categories Side Dish Casseroles Corn Casserole Recipes

Time 50m

Yield 8

Number Of Ingredients 6

Ingredients

½ cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Nutrition Facts : Calories 376 calories, Carbohydrate 40.4 g, Cholesterol 90.4 mg, Fat 22.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 12.2 g, Sodium 897.3 mg, Sugar 6.6 g

BUTTERED GRITS

Buttered Grits image

Keep an eye on the grits when you're cooking so nothing sticks to the pan. Extra butter couldn't hurt.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 4

Ingredients

3/4 cup grits
Coarse salt and ground pepper
2 tablespoons butter
Hot sauce

Steps:

In a medium saucepan, combine 3 cups water, grits, and 1 1/4 teaspoons salt; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally and scraping down sides of pan with a heatproof rubber spatula, until thick and creamy, about 25 minutes.
Remove from heat, add butter and 1/4 teaspoon pepper; stir until incorporated. Serve with hot sauce on the side, if desired.

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