Categories: Side Dishes
I love grits. Usually in the winter, grits are a big part of my breakfast, because they just seem to warm the soul. I know that sounds cheesy, but really, there is NOTHING like a good, warm bowl of grits.
I remember the first time we went to a restaurant called Zea Rotisserie in Metairie (right outside of New Orleans). They have amazing food, such as this pesto trout that makes your taste buds sing, but the real goodness is in their side items. Taking up a small part of the menu, there it is…the corn grits. Really, I think Zea’s needs to fix their menus and put a huge arrow next to the corn grits with a caption saying “MUST TRY THESE NOW!”, because it’s just so plainly listed on the menu and these grits, to me, are the epitome of grits awesomeness.
I never really thought of making them myself, because in my head, there was no way Zea’s would share this awesome recipe with the world. Why should they? But, oh…yes, somehow they did. On Food Network’s website of all places. The whole world can make these corn grits, and I absolutely believe they should.
Now, these grits are not for the health conscious. What do you think makes them so dang AMAZING? 2 sticks of butter and a pint of heavy cream. Yup…Paula Deen, eat your heart out!
Grilled Corn Grits
Source: Zea Rotisserie (via Food Network)
- 2 cups water
- 2 cups heavy cream
- 1 cup yellow grits
- 1/2 pound butter
- 1 tablespoon salt
- 1 ear grilled corn, kernels removed
- Bring the water and heavy cream to a boil in a large pot.
- Stir in the grits and keep stirring until the grits are well incorporated.
- Cut the butter into tbsp sized pieces and add them to the grits, as well as the salt. Stir well.
- Once everything is stirred in, add your corn at the end and enjoy!