2 cups heavy cream
1 cup grilled corn
1 cup yellow grits (not instant)Directions:To grill corn, shuck off husk. Lightly butter corncob and grill over charcoal or open fire until slightly blackened. Cool corn and cut kernels from cob with a sharp knife. 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 and cook 5 to 6 minutes. Add salt and pepper to taste.
Copyright 2005 by TheNewOrleansChannel.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
I will follow these instructions when I can get fresh corn. But this is a great fall/winter dish, so I have successfully substituted thawed and drained frozen corn. I set my oven on 450 with the top rack a few inches from the top, put the corn in a single layer in a greased pan, spray a bit of PAM on top and slide it in for a few minutes. You have to keep a close eye on this, and turn the corn a couple of times so it roasts evenly or you will have a burnt mess and ask me how I know. It only takes a few minutes and tastes almost as good. Also, instead of just salt and pepper, I add 1/2 tsp of cajun seasoning, like Tony Chachere's or Zatarain's to spice it up a bit more. This dish is great for brunch, and is also a good side for bbq.
And here is a more classic Creole grits recipe. It is creamy, rich and so delicious.
French Quarter Brunch Grits
1 quart milk
¼ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon white pepper
1/2 teaspoon Creole or Cajun Seasoning
1 cup white quick-cooking grits
4 ounces cream cheese, cut into cubes
4 ounces Cheddar cheese, cut into cubes
In a large saucepan over medium-high heat, combine the milk, garlic powder, salt, white pepper and Creole seasoning. Heat, stirring slowly and constantly, until the milk just comes to a boil. Add the grits, slowly and stir to mix. Reduce the heat to low, cover and cook until the mixture is thick and creamy, 5 to 6 minutes.
Add the cheeses and stir until they melt completely. Serve warm.
I am getting ready to head off to the farmers market now to pick up some fresh corn, because I hear those Zea's grits calling me. Bon appetite!