Best Roasted Corn Grits Recipes

ZEA'S ROASTED CORN GRITS

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

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.

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.

ZEA'S ROASTED CORN GRITS

Steps:

• To grill corn, cut tip end off and remove some of the husks. Place on grill, charcoal or open fire, and grill until husks turn nearly black. Peel back husks - silks will just melt away.
• Cool corn and cut kernels from cob with a sharp knife. Measure 1 Cup of corn kernels and set aside.
• Bring chicken broth to a boil. Add heavy cream and return to a boil.
• Slowly whisk in the grits and then the corn. Reduce heat to a simmer, cover and cook 5-6 minutes.
• Add salt to taste and garnish with thinly sliced green onions.

ROASTED CORN GRITS

Steps:

• roast corn on the grill. remove the corn from the cob. lightly chop the corn. melt butter in a large skillet and saute the onions until soft. after a few minutes, add garlic and cook until both are softened. with water or chick stock, prepare the grits according to directions, using a little less liquid you will add cream when almost ready. when the grits are almost done, add the corn kernels, the onions and garlic and cream. simmer for about 5 minutes, or longer, until thickened. season to taste.